Return to Content

Chilled Local Scallops with Smooth Carrot Vinaigrette

by in Oct 2006

Total Time: 15

Yield: 4 servings

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

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order