Cooking perfectly seared scallops with a crispy golden crust is easier than you might think. Simple and delicious, this recipe compliments the sweetness of sea scallops with robust purple carrot chutney and savory potato leak soup. If you’re on the hunt for a impressive entree to serve at your next dinner party, look no further.
Aside from the occasional shrimp scampi or grilled salmon, our kitchen doesn’t serve a large variety of seafood dishes. It’s not that we don’t enjoy it… I actually find preparing them quite intimidating. Eeeek!
Insert the incredible sea scallop here. Seasoned with just salt and pepper, these bad boys only take a few minutes to sizzle and serve. Talk about easy-peasy.
A few weeks ago I had the pleasure of meeting Chef Gregory Collier, one of the founding members of Soul Food Sessions. We shared breakfast and I learned his passions behind the group’s movement to acknowledge and support people of color in the food and beverage scene. (I later cooked with Greg at my house, watch us in action here!)
Soul Food Sessions is taking their mission to increase diversity in the culinary industry on the road thanks to a partnership with Coca-Cola Consolidated.
The four-city tour will start in Charlotte (their home market) at Free Range Brewing on June 19th. It will then travel to Washington, D.C., Baltimore and end in Charleston. To purchase your tickets, please visit their website here.
Coca-Cola Zero Sugar brings to the forefront the richness of scallops combined with the boastful flavors of ginger and garlic in the chutney. I especially enjoy the finishing element of balsamic drizzle, which makes the dish complete. It truly is a mouthwatering combination.
I wish I could take credit for this recipe…
It was crafted by Chef Greg Williams, fellow Charlottean and co-owner of What The Fries Food Truck. His inspiration behind this entree stems from his love of working with seafood. Scallops were one of the first items that Williams learned how to cook in the restaurant industry. They remain to be one of his favorite items to cook today, influencing this flavorful mix of ingredients.
Chef Greg Williams is also a founding member of Soul Food Sessions. To view his original recipe post, please click here.
- 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
- 2 cups potato leek soup
- chives
- balsamic vinaigrette
- Coca-Cola Zero Sugar
- 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.
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Disclosure: This post is #sponsored by The Table is Set: a four-city tour served with Coke. All opinions are my own. Thank you for supporting the brands and establishments that make www.SliceOfJess.com possible.
The official Coke pair: Coca-Cola Zero Sugar.
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