Seared Scallops with Carrot Puree and Micro Green Salad

Seared Scallops with Carrot Puree and Micro Green Salad

Ever wonder how to create restaurant style seared scallops at home?  I’ve got your back! This easy, impressive and deceptively lean dish will make you feel like you’re enjoying a meal at an upscale restaurant minus all the excess fat and calories.  You can certainly make this dish more decadent by garnishing the salad with a toasted nut like pistachios for crunch and/or adding some butter to the carrot puree. Speaking of carrots, they are really high in Vitamin A for healthy eyes, plus Vitamins C, K, fiber and potassium.  Scallops are a decadent source of lean protein, Vitamin B12 and minerals.   And micro greens aren’t just cute; they are full of vitamins and antioxidants. Find micro greens in the produce section at Whole Foods.   A high quality, non-stick, heavy pan will help you to get that perfect sear on your scallops.   Want to see me make this dish? Check out the video for Seared Scallops with Carrot Puree and Micro Green Salad HERE.  Enjoy and let me know what you think!

Seared Scallops with Carrot Puree and Micro Green Salad

Makes 4 servings
For the carrots:
  • 10 large carrots, peeled and chopped
  • 32 ounces of low sodium, organic, msg free vegetable broth
  • 4 garlic cloves, peeled and smashed (don’t chop!)
  • Sea salt, as needed
  • Honey, as needed
For the scallops:
  • About 1 1/4 pounds of sea scallops
  • Extra virgin olive oil
  • Sea salt, as needed
  • Fresh ground black pepper, as needed
For the homemade apple vinaigrette:
  • 3 tbsp. finely minced green apple
  • Juice from ½ lemon
  • About 3 tbsp. extra virgin olive oil
  • 1 garlic clove, minced
  • Honey, as needed
  • Sea salt, as needed
  • Fresh ground black pepper, as needed
  • 1 package of micro greens
  1. Remove the scallops from the fridge and allow to sit on the counter top to bring to room temperature. In the meantime, in a medium saucepan, simmer carrots with stock and garlic until tender. Drain carrots, remove garlic and puree until creamy, smooth and the texture of baby food. Sweeten with a drizzle of honey.  Season to taste with sea salt.  Keep warm.
  2. Season scallops with salt and pepper. Heat a large, heavy, non-stick pan over medium high heat.  Once pan is hot, add  a touch of extra virgin olive oil to the bottom of the pan and swirl to coat.  Once oil is hot, sear scallops in batches until caramelized on each side (how long depends on how big they are- but generally a few minutes per side), being careful to not crowd the pan.  Only flip the scallops once.
  3. While scallops sear, whisk together the ingredients for the dressing.    Place the micro greens in a bowl and drizzle a little of the dressing on top- toss to coat (you’ll have leftover dressing).
  4. To serve, plate each dish individually.  Spoon creamy carrot puree on to a plate (this dish looks beautiful on a white plate).  Place about 4 scallops on top.  Top with the dressed micro green salad. Enjoy!

This recipe has a great balance of protein, carbohydrates and fat and is a complete meal.

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