Grilled Scallops with Carrot Puree and Crispy Carrot Ribbons

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.