Guest Post: Scallops with Carrot Ambrosia and Winter Pesto
 
 
Author:
Recipe Type: Appetiser
Cuisine: American
Ingredients
For the Carrot Ambrosia:
  • ½ lb orange carrots, washed, scrubbed, and cut into large dice
  • 1 tsp salt
  • ½ cup whipping cream
  • Freshly ground pepper
Pickled Carrots
  • 1 red carrot, made into ribbons using a vegetable peeler
  • ¼ cup rice wine vinegar
  • Scallops
  • 1 lb sea scallops, allowed to dry on paper towels
  • High Heat Vegetable Oil
Winter Pesto
  • ½ cup packed fresh Italian parsley
  • ¼ cup packed fresh basil
  • ¼ cup extra-virgin olive oil
  • ¼ cup vegetable oil
  • Pinch of Salt
Directions
  1. Add carrots and salt to a medium saucepan and cover with water. Bring to a boil and cook for 10 – 15 minutes until very tender. Drain the carrots and add to a blender with the cream and pinch of pepper. Blend until mixture is very smooth. Remove to saucepan and set aside on low heat to keep warm and allow flavors to mingle.
  2. Meanwhile, place the carrot ribbons in the rice vinegar and toss to coat. Marinate for at least 20 minutes. Drain, reserving vinegar for another use, and set carrots aside.
  3. To make the winter pesto, combine the parsley, basil, oils, and salt in the blender and puree until very smooth and vibrant green. You want the herb accent to be silky, so puree longer than you think until no individual leaves or parts of leaves remain.
  4. To prepare the scallops heat a heavy skillet (cast iron works well) over high heat until very hot and add vegetable oil. Wait until oil is nearly smoking and carefully add scallops to the pan, being sure not to crowd them or get covered in hot oil (a splatter guard is a helpful addition). Let well alone and cook two minutes on one side, without moving, or until they are golden and caramelized, then flip and cook on the other side for just a minute more.
  5. To plate, drizzle Winter Pesto on each plate. Add carrot ambrosia dollops with a regular dining spoon, and gently set the seared scallops atop.
  6. Serve immediately.
Notes
Gluten free
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/guest-post-scallops-with-carrot-ambrosia-and-winter-pesto/