Updated Tuesday, August 29th, 2006
Total Time: 15
Yield: 4 servings
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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