Roasted Scallops with Carrot Purée and Crispy Carrot Chips
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent pan-seared scallops served over silky carrot purée with roasted carrot chips and a bright lemon beurre blanc sauce. A elegant yet simple seafood dish that celebrates the natural sweetness of both ingredients.
Ella x
Ingredients
- 16large sea scallops(pat dry with paper towels)
- ¾ kgcarrots(divided: 1 lb for purée, 0.5 lb for chips)
- 6 tablespoonsunsalted butter(divided)
- 118 mlvegetable broth
- 3 tablespoonsfresh lemon juice
- 2shallots(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(adjust to taste)
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 2garlic cloves(minced)
- 59 mlheavy cream
Detail level
Instructions
- 1
Preheat oven to 400°F. Peel and cut 0.5 lb of carrots into thin chips using a mandoline or vegetable peeler. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until golden and crispy, stirring halfway through. Set aside.
Tip: Watch the chips closely in the final minutes to prevent burning.
- 2
Chop the remaining 1 lb of carrots into 1-inch pieces. In a large pot, bring vegetable broth to a boil with 2 tablespoons butter. Add carrot pieces, minced garlic, and thyme sprigs. Simmer for 12-15 minutes until carrots are very tender.
Tip: The carrots should be soft enough to mash easily with a fork.
- 3
Remove thyme sprigs from the carrot mixture. Transfer carrots and cooking liquid to a blender. Add 2 tablespoons butter and cream. Blend until completely smooth. Season with salt and pepper to taste. Keep warm over low heat.
Tip: For extra silky texture, pass the purée through a fine-mesh sieve.
- 4
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Season scallops generously with salt and pepper on both sides.
Tip: Room temperature scallops cook more evenly than cold ones.
- 5
Working in batches if needed to avoid crowding, place scallops in the hot skillet. Sear for 2-3 minutes on the first side without moving them, until golden. Flip and cook another 2 minutes on the second side. Transfer to a plate.
Tip: Don't move the scallops while searing—this develops a beautiful golden crust.
- 6
In the same skillet, reduce heat to medium. Add minced shallots and sauté for 1 minute until fragrant. Pour in lemon juice and use a wooden spoon to scrape up any browned bits from the pan.
Tip: These browned bits add rich flavor to your sauce.
- 7
Add 2 tablespoons cold butter, one piece at a time, whisking constantly to create a silky emulsion. Remove from heat once butter is fully incorporated.
Tip: Keep the heat low to prevent the sauce from breaking.
- 8
To plate, spoon warm carrot purée into the center of each serving bowl. Arrange 4 scallops over the purée. Drizzle lemon beurre blanc around the plate and top with roasted carrot chips. Garnish with fresh thyme if desired.
Tip: Serve immediately while scallops are still warm and tender.
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