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Getting Fancy with Scallops with Carrot Cream, Pickled Carrots and Herb Oil

22 May

I came across this recipe thanks to Food Republic, who had posted it on their site about a week ago. The pictures of it looked great and it sounded simple enough to try out myself so I thought I would give it a shot. It doesn’t take long to make at all, so you can even do it for a weeknight meal without any trouble.

Scallops with Carrot Cream, Pickled Carrots and Herb Oil

Carrot Cream

1/2 pound carrots, cut into a large dice (about 2 cups)

1 teaspoon salt

1/2 cup heavy cream

Freshly ground black pepper

Pickled Carrots

1 large carrot, sliced into short ribbons using a vegetable peeler (about 1 cup)

1/4 cup seasoned rice wine vinegar

Scallops

1 pound sea scallops

Salt and freshly ground black pepper

1 tablespoon vegetable oil

Herb Oil

3/4 cup packed fresh Italian parsley leaves

1 tablespoon fresh marjoram leaves

1/4 cup extra-virgin olive oil

1/4 cup vegetable oil

For the carrot cream : Add the carrots and salt to medium saucepan and cover with water. Bring to a boil and cook for 7 to 8 minutes, or until the carrots are tender. Drain the carrots and add them to a blender along with the cream and a pinch of pepper to taste. Blend until the mixture is a very smooth puree and set aside.

For the pickled carrots: In a medium bowl, toss the carrots with the rice wine vinegar. Marinate the carrots for at least 20 minutes. Drain, reserving the vinegar for another use, and set aside.

For the herb oil: In a blender, combine the parsley, marjoram, olive oil, vegetable oil and the salt. Blend until the oil turns a vibrant green color, about 3 minutes. You can strain the oil through a fine mesh strainer or leave it alone if you like it with some texture to it. Transfer the oil to a bowl or a squeeze bottle.

For the scallops: Dry the scallops thoroughly with paper towels. Place them on a plate and season them generously with salt and pepper. Heat a heavy skillet over high heat. Add the vegetable oil and, when the skillet is very hot, carefully add the scallops to the pan, being careful not to splatter oil on yourself or crowd the pan with too many scallops. Cook the scallops for 2 minutes on one side without disturbing them, or until they are caramelized, then flip them over, cooking the other side for a minute or so more.

To assemble the dish: Gently re-heat the carrot cream, then spoon some on each plate for serving. Top each plate with several scallops. Drizzle some herb oil around the scallops and garnish with a sprinkling of pickled carrots and marjoram leaves.

This dish looked very nice and tasted fantastic. The scallops were cooked perfectly and I loved the combination of the carrot cream and the pickled carrots with the scallops themselves. The herb oil added a nice contrast to the dish with the parsley and marjoram. It seemed like a perfect combination. I also had plenty of oil left over to use for other dishes down the road. I served this with some white rice and broccoli to round out the meal.

That’s it for today. Tonight is our 20th anniversary and I have a nice dinner planned, so check back for the menu for that one later this week. Until next time, enjoy the rest of your day and enjoy your meal!

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

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