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Seared Scallops with Spicy Carrot Coulis

I adapted this recipe from one I found online. I added more warm and spicy notes to the coulis, which is sort of a take on my carrot soup.



2 cups of diced carrots

8 cloves of garlic, smashed

3 shallots, diced

2-inches of ginger, grated

1 cup of veggie stock

1 cup of dry vermouth

Juice and zest of one lime.

1 tablespoon of honey

Salt and Pepper to taste


1 1/2 to 2 lbs of scallops

Olive Oil


Salt and Pepper to taste


Handful of Ciltrano, chopped and stems removed

Handful of chives, chopped

Limes quartered

Jalapeno, sliced and seeded.



Place all the ingredients in a large saucepan, boil, reduce heat, and simmer until carrots are soft. Remove from heat and let cool for 10 to 15 minutes. Transfer to a food processor and blend until smooth. Return to the saucepan and cover to keep warm. I usually need to warm before serving, thus returning to the saucepan.


Line a small baking sheet with parchment paper, and tear off a sheet of tin foil to keep the seared scallops warm as you cook the others.

Dry and season the scallops

Place a large skillet over medium-high heat and drizzle with olive oil and a pat of butter. (about a tablespoon of butter) once the butter and olive start to bubble. Working in batches, place several scallops in a skillet and sear for about 3 to 4 minutes; once they release from the pan, it is time to flip to the other side and sear for just about 1 to 2 minutes more; remove, place on the prepared baking sheet, and repeat until all scallops are seared.

Warm up the coulis if needed. Spoon the coulis into serving bowls, top with scallops, garnish with herbs, jalapenos, and lime wedges, and serve.

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