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Seared Sea Scallops with Cashew Butter Carrot Purée
Serves 6
This recipe is one of our family favourites. The seared scallops satisfy our seafood cravings and add a touch of elegance to any dinner or gathering. Carrot purée is often made with browned butter, but the cashew butter in this recipe adds a toasted, nutty flavour, along with the benefits of healthy fats, fibre, and plant-based protein.
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Ingredients
- 1 lb (454 g) carrots, peeled and thinly sliced
- 2 Tbsp (30 mL) cashew butter
- Salt and pepper, to taste (optional)
- 18 sea scallops
- Sea salt and freshly ground black pepper, to taste (optional)
- 1 tsp (5 mL) avocado oil or grapeseed oil
- 2 Tbsp (30 mL) shelled and chopped pistachios
Directions
01
Carrot purée
In saucepan of boiling water, cook carrots until very tender, approximately 25 to 30 minutes.
02
Reserving 1/2 cup (125 mL) of the cooking liquid, drain cooked carrots and transfer to blender. Add cashew butter and purée mixture until smooth. If purée appears too thick, add some of the reserved cooking liquid slowly until you achieve desired consistency. Season, to taste. Cover and keep warm.
03
Scallops
Pat scallops dry with paper towels, ensuring they are fully dried to prevent them from steaming during the cooking process. Season with sea salt and freshly ground black pepper, if using.
04
Heat cast iron skillet (or any heavy-bottomed pan) over high heat until very hot. Add oil to hot skillet. Place scallops in skillet, seasoned side down, ensuring they have enough space to sear without steaming each other. Prepare in batches, if necessary. Sear for about 2 minutes until a golden crust forms. Turn over and cook for about 1 minute more. Remove from heat immediately to avoid overcooking and transfer cooked scallops to clean plate.
05
To serve, spoon carrot purée onto serving dish and spread. Place 3 seared scallops on top.
06
Garnish with chopped pistachios and serve.
