Seared scallops with carrot cilantro puré

Chef Latina Doreen Colondres

15-20 minutes 2 people

By

A fun way to enjoy carrots. Trust me, this puré tastes like sweet potatoes. You can also combine the carrots with cauliflower or add a pinch of ginger, serrano chile, jalapeño o ají amarillo. This is an easy to make recipe full of color, nutrition and flavor with the look of a very fancy dish from an upscale restaurant. But you can do it in 15 minutes. Scallops are ready in 5 minutes and they are packed with protein and nutrition. Buen provecho.

What you need:
  • 1 lb. fresh scallops (8-10 pieces)
  • 1 lb. carrots, peeled, cut in 1/4” size (organic or heirloom)
  • 1 white onion, peeled and small diced
  • 2 garlic cloves, peeled
  • 1/4 cup of fresh cilantro
  • 3 tbsp. extra virgin olive oil
  • Salt and pepper to taste
What you need to do:
  1. Using a medium size pot on med-high heat, add 1 tbsp. of olive oil and cook the onions for 2-3 minutes, stirring often. Then add the garlic, the carrots, chile or ají (optional), lower the temperature, cover and simmer for 7-10 minutes until carrots are tender.
  2. Transfer to a blender and process until rustic smooth. Season with salt and pepper and then set aside until you cook the scallops.
  3. Rinse the scallops with cold water, thoroughly pat dry and season with salt and pepper.
  4. Add 2 tbsp. of olive oil to a 12-14 inch sauté pan on high heat. Once the oil begins to smoke, gently add the scallops, making sure they are not touching each other. Sear them for 2 minutes on each side. Flip only once, they should have a golden crust texture on each side while still being translucent in the center.
  5. Serve immediately on top of the puré and finish with fresh cilantro, the juice of half of a lemon or watercress (optional).
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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