Seared Scallops with Harissa Carrot Puree

January 17, 2020
Created by Harmons
25 minutes
Serves 4
  • 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

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.