Sep 02 2026
Restaurants›Tom's Oyster Bar›Sea Scallops With Curried Carrots Recipe

Sea Scallops With Curried Carrots Recipe

Inspired by Tom's Oyster Bar
Time40m
Serves4

Make Sea Scallops With Curried Carrots Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curried Carrot Purée

Seared Sea Scallops

Optional Finishing Drizzle

Method

Curried Carrot Purée

  1. 1

    Prep and sweat aromatics

    In a medium saucepan over medium heat, warm the olive oil and 2 tablespoons butter until melted and shimmering. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

  2. 2

    Toast spices

    Stir in the ground cumin, curry powder, and ground coriander. Cook 30–45 seconds, stirring constantly, until the spices are fragrant (do not burn).

  3. 3

    Cook carrots

    Add the chopped carrots to the pot and toss with the spiced onions to coat. Pour in the stock so it just covers the carrots. Bring to a gentle simmer, cover, and cook until the carrots are tender when pierced with a fork, about 15–20 minutes depending on chop size.

  4. 4

    Purée

    Once carrots are very tender, remove the pan from heat. Using an immersion blender, purée the carrots until smooth. Alternatively, transfer carrots and liquid in batches to a blender and purée until silky, then return to the pot. If the purée is too thick, add up to 1/4 cup additional warm stock to reach desired consistency.

  5. 5

    Finish and season

    Stir in the heavy cream, 1 tablespoon cold diced butter, lemon juice, salt, and black pepper. Taste and adjust seasoning—add a bit more salt or lemon if needed. Keep warm on the lowest heat setting or transfer to a warm bowl covered until ready to plate.

Seared Sea Scallops

  1. 6

    Dry and season scallops

    Pat scallops thoroughly dry with paper towels—moisture prevents a proper sear. Season both sides lightly with kosher salt and freshly ground black pepper just before cooking.

  2. 7

    Heat pan

    Heat a large stainless-steel or cast-iron skillet over medium-high to high heat until very hot (a drop of water should skitter). Add 1 tablespoon neutral oil and swirl to coat.

  3. 8

    Sear scallops

    Place scallops gently in the pan, leaving space between each. Do not crowd. Sear undisturbed until a deep golden-brown crust forms, about 1.5–2 minutes. Flip and add 1 tablespoon butter to the pan. Tilt the pan and spoon the melted butter over the scallops for another 45–60 seconds until the scallops are opaque through the center and have a slight bounce. Total cook time should be about 3–3.5 minutes depending on scallop size.

  4. 9

    Rest briefly

    Transfer scallops to a plate and let rest for 1–2 minutes while you finish plating to maintain juiciness.

Plating & Finishing

  1. 10

    Plate

    Spoon a generous swipe or round of the warm curried carrot purée onto each plate (about 1/3 cup per serving). Arrange 3 scallops on top of or beside the purée.

  2. 11

    Garnish and serve

    Drizzle a teaspoon of extra-virgin olive oil over the scallops and purée. If desired, sprinkle a tiny pinch of smoked paprika or cayenne for color and heat. Scatter the chopped cilantro or parsley over the dish and serve with lemon wedges on the side for squeezing.

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