INGREDIENTS:
- 1 lb scallops
- 1 Tbsp grapeseed oil
- 1/2 lemon juiced
- Salt and freshly ground pepper
- 4 large carrots chopped
- 3 cloves garlic
- 1 large shallot, quartered
- 1 1/2 Tbsp grapeseed oil
- 1/4 tsp ground cumin
- 1/4 tsp ground cardamom
- 2 cups vegetable broth
- 3 tsp harissa
- 1 1/2 lemons, juiced
DIRECTIONS:
Preheat oven to 400°.
On a large baking sheet, combine carrots, shallots, oil, cumin, and cardamom. Toss to coat. Roast in oven until fork tender, about 15 minutes.
Meanwhile, heat broth in a small saucepan until warmed through. Transfer broth, harissa, lemon juice, and sheet pan contents to a blender and process until smooth. Add salt and pepper to taste. Transfer to saucepan and keep warm on a low simmer.
In a large skillet over medium-high heat, add enough oil to coat the pan.
Pat scallops dry, season with salt and pepper and place in the pan. Sear on the first side for 1 minute, then gently flip over to sear other side until cooked through, about 1-2 minutes. Squeeze lemon into the pan and baste scallops.
Serve scallops over carrot puree.