Just-seared scallops, ultra-silky carrot purée, crispy quinoa and a freshness sauce with ginger and lime, is that the secret to happiness? Here is a recipe that is very easy to recreate at home to charm your guests with original and highly fragrant flavors!
SEARED SCALLOPS PERFECT FOR A RESTAURANT-STYLE DINNER
No need to be a great chef to redo this plate at home! Elegant, refined and above all very indulgent, this recipe of seared scallops served with a carrot purée, crispy herb quinoa and a ginger-lime sauce will delight your guests’ palates, we guarantee it. It’s a blend of ultra-aromatic and original flavors that will make you want to cook more often!
Very easy to make, this recipe is the promise of a restaurant-like dinner without leaving the house. You will melt for the scallops simply seared in butter, crack for the herb-crusted crispy quinoa, salivate for the freshness sauce with ginger and lime and enjoy the carrot purée. Do not hesitate to prepare the purée, the crispy quinoa and the sauce in advance to save time. You will only have to reheat them during the cooking of the scallops before moving to this elegant and indulgent plating! So, with whom would you like to share this irresistible dish?
To make this recipe, follow the steps below:
SEARED SCALLOPS, CARROT PURÉE AND CRISPY QUINOA 🧡
For 4 people
Ingredients :
– 12 to 16 sea scallops
For the carrot purée :
– 500 g carrots
– 200 g potatoes (type Bintje or Agata)
– 30 g butter
– 3 Tbsp milk
For the crispy quinoa :
– 150 g cooked quinoa
– 1 bunch chives
– 1 bunch parsley
– 1 drizzle of olive oil
For the cream :
– 200 ml heavy cream
– 1 lime
– 2 cm fresh ginger
– 30 g cold butter
Preparation :
1. Peel the carrots and potatoes, then cut them into pieces. Cook them in a large pot of boiling salted water until tender.
2. Drain and mash with a potato ricer or blender. Add the butter and a little milk until a smooth and firm texture is obtained. Set aside.
3. Spread the cooked quinoa on a baking sheet and brown in the oven for about 20 minutes at 200°C with a drizzle of olive oil until nicely browned and crispy. Once cooled, add the chopped herbs and a splash of olive oil, mix well.
4. Heat the heavy cream with grated ginger and lime zest. Off the heat, incorporate the cold butter cut into cubes and whisk vigorously so that the sauce thickens and becomes glossy.
5. Add a splash of lime juice and mix once more.
6. Score the top face of the scallops with a sharp knife. Sear them in a very hot pan with butter only on the scored side. Remove as soon as there is a nice crust.
7. On a plate, lay a bed of carrot purée, the crispy quinoa, then the seared scallops. Finish with a generous drizzle of sauce and serve immediately!
COOKING AND PLATING TIPS
If you fear misfiring this recipe, don’t worry, it’s much simpler than it seems. Especially concerning the cooking of scallops! First, remember to pat them dry well, especially if you choose frozen ones. You may decide to keep or not the coral, it’s up to you. Then, take a very hot pan with a good knob of butter and sear on the side you previously scored. Then, baste them with the butter for a nicely glossy finish. It’s really very simple!
And for a plate worthy of a top chef, nothing is difficult. We start with carrot purée, crispy quinoa and finally the scallops. Depending on the sauce’s consistency, you can gently poach it or pour it as a drizzle over the scallops. We recommend finishing with a drizzle of olive oil to make the dish shine and adding a few lime zest on top to echo the notes of the sauce. A twist of pepper and perhaps some delicate fresh herbs for the wow effect. You’ll see, it’s so simple to prepare a dish as elegant as this at home!
