Pan Seared Scallops with Spicy Carrot Coulis

This brilliant Springtime dish looks fancy and difficult but is really so easy (and delicious!). Sweet scallops pan seared then served over a sauce made from Spring carrots with a splash of vinegar for brightness and a dash of cayenne for heat. You can get creative with the plate decorating... here we used some jalapenos and cilantro with fresh lime but use any colorful herb you have. Microgreens and edible flowers from the market would be beautiful here. If you want to make this for a dinner party, it is the perfect make ahead dish. Make the sauce up to a day ahead. Then it’s just a matter of searing the scallops and assembling the plates.

For the Carrot Coulis

• 1½ cups sliced Spring carrots (or leeks/peas, see below)

• 5 cloves of peeled garlic

• 1 cup chopped yellow or vidalia onion

• 2 tablespoons sherry vinegar

• generous pinch of ground cayenne

• 1 teaspoon salt

• 1 tablespoon honey

• 2 cups chicken broth

  
  

For the Scallops

• 2 tablespoons olive oil

• 18 large dry scallops (about 1½ pounds)

• Kosher salt and black pepper

• cilantro for serving

• 2 tablespoons finely cut chives

• 2 tablespoons thinly sliced Fresno, serrano or jalapeño chiles

• Lime wedges, for serving

Instructions

1. Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender- it should be very smooth. If too thick, thin with a little added broth.

2. Sear the scallops: Season scallops with a little salt and pepper on both sides. Place a cast iron skillet over medium heat on the stove. Add enough olive oil just to coat the pan. When oil is heated, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through. Place scallops browned side up on paper towels to blot bottoms.

3. To serve: Spoon about ¼ cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

This would be a wonderful Easter dinner or starter. It is beautiful, colorful and so easy! For a different spin you could use a combination of peas and leeks in place of the carrots. If you do so, boil the leeks with the remaining ingredients and add the peas in the final 2 min of boiling, then puree. If you cook the peas too long they will turn brown.

Enjoy!!