Seared Scallops with Carrot & Apple Puree
Ingredients
- 8 scallops (U-10 size)
- 1 tablespoon oil blend 60% canola / 40% olive oil
Carrot Apple Puree:
- 1 tablespoon olive oil extra virgin
- onion small dice
- 1 gala apple cored, peeled and diced
- 1 pound heirloom carrots
- 1 sprig thyme peeled and diced
- 1 quart water
- salt to taste
Pickled Carrots:
- 4 ounce champagne vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 carrot peeled and sliced
Instructions
Carrot/Apple Puree
- Pre-heat a sauce pot over medium heat, add the oil, then the onion, apple, carrot and thyme.
- Sweat until vegetables are soft, add water and bring to a boil.
- Simmer for 20 minutes.
- Remove from heat and add the contents of the pot to a blender.
- Puree, adjust seasoning.
Pickled Carrots
- Gently bring Champagne vinegar, sugar and salt up to just boiling, add carrots and remove from heat.
- Allow carrots to cool in the pickling liquid.
- Cover and refrigerate, ideally for 24 hours before using.
Scallops
- Pre-heat a sauté pan over medium-high heat and add the 1 tbsp blended oil.
- Season scallops with sea salt, then add to pan.
- Caramelize scallop well, turn over and remove from heat.
- Let rest for 2 minutes.
To Plate
- Use the puree as a base and top with seared scallops and pickled carrots.
Notes
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