Name: Seared Scallops with Ginger Carrot Purée and Apricot Caper Salsa
Prep time: 17 min
Cook time: 23 min
Total time: 40 min
Yield: 2 servings
Ingredients: 3 large carrots, quartered; 1 yellow onion, halved and peeled; 1 Tbsp olive oil; ½ 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; ½ tsp ground black pepper; 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; ¼ tsp salt; 1 Tbsp camelina oil; 6 scallops

Seared Scallops with Ginger Carrot Purée and Apricot Caper Salsa

Prep Time

17 min

Cook Time

23 min

Yields

2 servings

The apricot and caper salsa here would be great on any fish you might be grilling this summer as well. So, if you’re planking some salmon on the barbecue, try throwing a spoonful or two on top before serving.

Recipe by Dan Clapson using a mystery ingredient – scallops – from a Chopped Canada challenge. See the full post here.

ingredients

Ginger Carrot Purée

large carrots, quartered

yellow onion, halved and peeled

Tbsp olive oil

cup chicken stock

Tbsp maple syrup

Tbsp unsalted butter

tsp grainy Dijon mustard

tsp fresh ginger, minced

tsp lemon juice

tsp white wine vinegar

tsp salt

tsp ground black pepper

Apricot Caper Salsa

fresh apricot, stoned and minced

shallot, minced

Tbsp capers, minced

Tbsp fresh parsley, finely chopped

tsp lemon zest

tsp lemon juice

tsp salt

Scallops

Tbsp camelina oil

scallops

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 400ºF.

Step 2

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

Step 3

Roast in oven for 20 minutes.

Step 4

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

Step 5

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

Step 6

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

Step 7

Cover and set aside until ready to serve.

Step 8

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

Step 9

Sear scallops on both sides until a golden crust forms, approximately 1 ½ minutes per side.

Step 10

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

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Seared Scallops with Ginger Carrot Purée and Apricot Caper Salsa