Seared Scallops Recipe

Preparation and Cooking Steps

1. 1

   Carrot Puree

   Peel and chop the carrots, then steam them until tender. Blend the steamed carrots with butter, salt, and a little water until smooth. Set aside.

2. 2

   Pomegranate Gastrique

   In a saucepan, combine pomegranate juice and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce the mixture until it thickens slightly. Set aside to cool.

3. 3

   Citrus Vierge

   In a bowl, combine cherry tomatoes, shallot, basil, lemon juice, lime juice, orange zest, and olive oil. Mix well and set aside.

4. 4

   Seared Scallops

   Pat the scallops dry and season with salt and black pepper. Heat olive oil in a pan over high heat. Add the scallops, cooking for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

5. 5

   Plating

   On a plate, spread a layer of carrot puree, place the seared scallops on top, drizzle with pomegranate gastrique, and finish with citrus vierge on the side.