Return to Content

Chilled Local Scallops with Smooth Carrot Vinaigrette

Yankee Plus Dec 2015


by in Oct 2006
Chilled Local Scallops with Smooth Carrot Vinaigrette
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 15

This dish can be made with one or both types of scallops.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 dozen bay scallops, in shells, if possible
  • 4 large sea scallops, side muscles removed
  • 1 tablespoon canola oil
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 1 cup coarsely chopped carrots
  • 1 teaspoon chopped ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon chopped cilantro
  • 1 scallion, thinly sliced
  • 1 lime, including zest and juice


Heat oven to 450°. Lay bay scallops, in their shells, in a shallow baking pan and roast about 5 to 8 minutes, until scallops become opaque and shells have opened. Remove scallops from oven and transfer to a plate. Allow to cool for a few minutes. Cut each scallop away from its top and bottom shell and trim all material away from the fleshy white muscle. Place scallops in a small dish, then pour pan juices over the top. Chill, refrigerating the shells as well.

In a shallow bowl, toss sea scallops with oil to lightly coat, then season with salt and pepper. In a medium skillet with a heatproof handle over medium-high heat, cook scallops about 2 minutes on each side, or until browned; do not move them. Remove skillet from stovetop and place in oven about 5 minutes. Transfer to a plate and refrigerate at least 1 hour.

Place carrots in a small saucepan with a lid. Fill with just enough water to meet the top of the carrots. Add ginger. Cover and bring to a simmer until carrots are tender, about 10 minutes. Pour into a bowl and let cool. Once cooled, strain liquid and reserve. To make vinaigrette, place carrots in a blender with vinegar and about half of the reserved liquid; puree until smooth. Add more liquid if needed and season with salt to taste. Chill.

To serve, toss scallops with cilantro, scallion, and lime. Spoon about 1 tablespoon of the carrot vinaigrette onto a scallop shell. Place a sea scallop in the center and arrange bay scallops around the edge.

Updated Tuesday, August 29th, 2006

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111