On the left, we have a deconstructed endive salad, and on the right, there are seared scallops on a bed of p carrot puree and Aji Amarillo.
Let’s get cooking with a recipe inspired by the scallops dish:
Seared Scallops with Carrot Aji Amarillo Puree
Ingredients:
6 large scallops
Salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 cup carrot puree (made from boiled carrots blended with a touch of cream, butter, salt, and pepper)
1 teaspoon fresh grated ginger
Fresh herbs (like thyme) for garnish
1/4 cup chicken or vegetable broth (optional, for a more fluid puree)
Fresh cherry tomatoes for garnish
Instructions:
Start by patting your scallops dry and seasoning them with salt and pepper.
Heat olive oil in a pan over high heat. Once the oil is shimmering, carefully add the scallops. Sear them for about 1 to 2 minutes on each side until they have a nice golden crust. Be careful not to overcrowd the pan.
Once seared, reduce the heat to medium, add the butter, and baste the scallops for an extra minute. Then remove them from the pan and let them rest.
For the carrot puree, blend boiled carrots with cream, butter, salt, and pepper until smooth. Mix in the fresh grated ginger. If the puree is too thick, thin it with a bit of broth.
Plate the dish by spooning the carrot ginger puree onto the plate, arrange the scallops on top, and garnish with fresh herbs and cherry tomatoes.