Grilled Scallops with Carrot Puree and Crispy Carrot Ribbons
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together faster than you'd think, making it perfect for impressing guests on a weeknight. Scallops are wonderfully quick to cook, and the whole recipe takes just under an hour from start to finish. I love how the sweet carrot puree provides a beautiful foundation, while the crispy ribbons add such satisfying texture. Carrots are packed with beta carotene, which supports eye health, so you're getting nutrition alongside indulgence. The key is not to overthink it: sear those scallops until they're golden, and you've got restaurant quality right at your table.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 1½ poundscarrots(peeled and chopped)
- 1carrot(peeled into ribbons with a vegetable peeler)
- 4 tablespoonsunsalted butter(divided)
- 237 mlvegetable broth
- 3 tablespoonsheavy cream
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsextra virgin olive oil
- 1 tablespoonfresh thyme(chopped)
- 2garlic clove(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Bring a pot of salted water to boil and add the chopped carrots. Cook for 12-15 minutes until very tender, then drain well. Blend with 2 tablespoons butter, cream, and 1/2 cup vegetable broth until smooth. Season with salt and pepper, then set aside and keep warm.
Tip: Use an immersion blender for easier cleanup.
- 2
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the carrot ribbons and sauté for 4-5 minutes, stirring occasionally until they caramelize and turn golden brown. Season lightly with salt and set aside.
Tip: Watch carefully to prevent burning as carrot ribbons cook quickly.
- 3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh thyme, and red pepper flakes. Set the herb oil aside at room temperature.
Tip: This can be prepared up to 2 hours ahead of time.
- 4
Pat the scallops dry once more and season both sides generously with sea salt and black pepper. Let them sit at room temperature for 5 minutes.
Tip: Dry scallops develop a better golden crust when seared.
- 5
Heat a cast-iron skillet or grill pan over medium-high heat until very hot. Add the remaining 1 tablespoon butter and let it foam.
Tip: A properly preheated pan prevents sticking and creates a golden crust.
- 6
Working in batches if necessary, place scallops in the hot pan without moving them for 2-3 minutes until golden brown. Flip and cook the other side for another 2 minutes until just cooked through.
Tip: Resist the urge to move them around; let them develop a caramelized crust undisturbed.
- 7
Divide the warm carrot puree among four serving plates. Arrange four scallops on top of each puree portion, then scatter the caramelized carrot ribbons over the scallops.
Tip: Work quickly to serve while everything is warm.
- 8
Drizzle the herb-lemon oil over each plate and around the puree. Add a final sprinkle of fresh thyme and fleur de sel if desired. Serve immediately.
Tip: The bright oil adds both flavor and visual appeal to the dish.
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