Cast Iron Seared Large Sea Scallops Recipe
Carrot and Fennel Puree, Brown Butter Vinaigrette, Root Vegetables, Terra Preta Micro Greens
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Ingredients
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Scallops
Carrot and Fennel Puree
Brown Butter Vinaigrette
Root Vegetables
Garnish
Method
Preparation
- 1
Prepare the Carrot and Fennel Puree
In a pot, add the chopped carrots, fennel, and vegetable stock. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 20 minutes. Drain and transfer to a blender. Add heavy cream, salt, and black pepper, and blend until smooth. Set aside.
- 2
Make the Brown Butter Vinaigrette
In a saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and whisk in apple cider vinegar, Dijon mustard, salt, and black pepper. Set aside.
- 3
Prepare the Root Vegetables
In a bowl, toss the julienned carrots, parsnips, and beets with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender.
Cooking Scallops
- 4
Sear the Scallops
Heat the olive oil in a cast iron skillet over high heat. Pat the scallops dry with paper towels, season with salt and black pepper. Once the oil is shimmering, add the scallops to the skillet, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.