Seared Scallops with Purple Carrot Chutney
Slice of Jess: Chef Greg Williams
Serves: 2
- 2 purple carrots, finely grated
- 1 red onion, thinly sliced
- 2 cloves garlic
- 1 cup grated ginger
- 1 cup sugar
- 1¾ cups balsamic vinegar
- 1 tablespoon olive oil
- 6 U10 scallops
- salt and pepper to taste
- 1 tablespoon olive oil
- chives
- balsamic vinaigrette
- PREPARE THE PURPLE CARROT CHUTNEY. Heat 1 tablespoon olive oil in medium sauté pan over medium heat. Add carrots, onion, garlic, ginger and sugar. Let brown and caramelize for 5 minutes. Add balsamic vinegar to deglaze pan. Cook for 30 minutes. Set aside.
- MAKE THE SCALLOPS. Heat 1 tablespoon olive oil in medium sauté pan over medium heat. Dry scallops with paper towel and salt and pepper to taste. Add to pan, being careful not to overcrowd scallops. Sear until golden-brown; flip and repeat.
- PLATE THE DISH. Spoon potato leek soup into base of bowl. Top with chutney and scallops. Finish with chives and balsamic vinaigrette.
- ENJOY! Serve and enjoy with a Coca-Cola Zero Sugar.
Recipe by Slice of Jess at https://sliceofjess.com/seared-scallops-with-purple-carrot-chutney/
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