New Recipes Seared Scallops with Ginger Carrot Pure and Apricot Caper Salsa - ★Cooking Recipes★

Directions for: Seared Scallops with Ginger Carrot Pure and Apricot Caper Salsa

Ingredients

Ginger Carrot Pure

3 large carrots, quartered

1 yellow onion, halved and peeled

1 Tbsp olive oil

cup chicken stock

1 Tbsp maple syrup

1 Tbsp unsalted butter

2 tsp grainy Dijon mustard

2 tsp fresh ginger, minced

1 tsp lemon juice

1 tsp white wine vinegar

1 tsp salt

tsp ground black pepper

Apricot Caper Salsa

1 fresh apricot, stoned and minced

1 shallot, minced

1 Tbsp capers, minced

1 Tbsp fresh parsley, finely chopped

1 tsp lemon zest

1 tsp lemon juice

tsp salt

Scallops

1 Tbsp camelina oil

6 scallops

Directions

Ginger Carrot Pure

1. Preheat oven to 400F.

2. Place carrots and onions on a baking sheet and drizzle with olive oil.

3. Roast in oven for 20 minutes.

4. Once carrots and onions are done roasting, transfer to blender along with remaining ingredients and pure until very smooth.

5. Pour into a medium pot and keep warm on stove until ready to serve.

Apricot Caper Salsa

1. Place all ingredients in a small bowl and stir to combine.

2. Cover and set aside until ready to serve.

Scallops

1. Heat oil in a pan on medium-high heat until very hot.

2. Sear scallops on both sides until a golden crust forms, approximately 1 minutes per side.

3. To plate, spoon some of the carrot pure onto a plate, place 3 scallops on top of pure and top with apricot caper salsa.

See more: Dinner, Main, Seafood