Scallops And Carrot Verrine Recipe

Picture this: I’m in my little kitchen oasis, about to create magic with fresh sea scallops and a velvety carrot purée. The aroma of shallots sizzling in butter is already filling the air, and I can’t wait to dive into this delight that’s both classy and comforting. Let’s get cooking and turn tonight’s dinner into something truly unforgettable!

I adore this Scallops and Carrot Verrine. It has such a perfect balance of flavors and textures that I can’t help but love it.

You take fresh sea scallops and sear them in both olive oil and butter. You then pair them with a purée of carrot that is so creamy (and I mean heavenly!) that it must be enriched with some heavy cream.

But it’s not just the purée of carrot that makes a beautiful dish. A bright splash of lemon juice and a (very) generous handful of chives really take this from being just a good dish to being a great one.

I can’t find enough good things to say about this next recipe. This is a dish that is as delectable as it is visually stunning.

Scallops And Carrot Verrine Recipe Ingredients

• Scallops: High in protein, low in fat, delicate seafood flavor.
• Carrots: Rich in beta-carotene, adds natural sweetness.
• Olive Oil: Healthy fat, enhances flavor, heart-friendly.
• Shallot: Provides subtle, sweet onion flavor.
• Heavy Cream: Adds richness and creamy texture.
• Lemon Juice: Adds acidity, balances and brightens flavors.

Scallops And Carrot Verrine Recipe Ingredient Quantities

• 12 fresh sea scallops
• 2 large carrots
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 1 cup vegetable stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 teaspoon lemon juice
• Chives for garnish

How to Make this Scallops And Carrot Verrine Recipe

1. Carrots should be peeled and coarsely chopped. Place in a saucepan with vegetable stock. Bring to a boil, and then reduce to a simmer until the carrots are tender, about 15 minutes.

2. Remove the stock from the carrots, and blend the carrots with a small amount of reserved stock until they reach a smooth consistency. Stir in the cream and season to taste with salt and pepper. Keep this mixture warming until it is ready to serve.

3. Dry the scallops with paper towels and season them with salt and pepper.

4. Warm the olive oil and unsalted butter in a skillet over a medium to medium-high heat.

5. Place the scallops in the skillet in a single layer, searing for about 2 minutes on each side until they are golden brown and cooked through. Take them out of the skillet and keep them warm.

6. Place the skillet on the stove and add shallots that have been finely chopped. Sauté the shallots in the same skillet until they become translucent.

7. Use lemon juice to deglaze the pan, scraping the bottom gently to dislodge the browned bits.

8. To serve, split the carrot purée between serving glasses or small bowls.

9. Put three scallops on the top of each purée layer.

10. Serve right away and garnish with chopped chives.

Scallops And Carrot Verrine Recipe Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Saucepan
5. Blender or immersion blender
6. Skillet
7. Wooden spoon or spatula
8. Paper towels
9. Measuring spoons
10. Serving glasses or small bowls

FAQ

• Can I use frozen scallops for this recipe?Certainly, you can use frozen scallops. However, make sure they are completely thawed and dried thoroughly before cooking.
• What is a verrine?A verrine is a kind of dish served in a small glass. It has layers. It offers a visually appealing presentation.
• Can I substitute the heavy cream?Coconut cream or a non-dairy alternative can be used, though they will slightly alter the flavor and texture. But, then again, that’s the risk you take if you veer from the recipe, isn’t it?
• How should the carrots be prepared?Chop and peel the carrots before cooking them down for the puree.
• How do I know when the scallops are done?Sear the scallops for approximately 2-3 minutes on each side until they become opaque and develop a golden-brown crust.
• What can I use instead of vegetable stock?Alternatives for added flavor can be chicken stock or fish stock, but they may alter the overall flavor somewhat.
• Is it necessary to use chives for garnish?Chives contribute a lovely color and a gentle onion taste, but you can swap them out for parsley or leave them out entirely if you don’t have them on hand.

Scallops And Carrot Verrine Recipe Substitutions and Variations

To replace sea scallops: Use jumbo shrimp or large sea prawns instead.
For vegetable stock: Use chicken stock or a mild seafood stock.
To substitute heavy cream: Use coconut cream or a dairy-free cream alternative.
For unsalted butter: Substitute ghee or a vegan butter alternative.
For shallot: Substitute a small red onion or sweet onion.

Pro Tips

1. Enhance the Carrot Purée For a deeper flavor profile, consider roasting the carrots before blending them. This can bring out their natural sweetness and add a caramelized note to the purée.

2. Perfect Scallop Sear Ensure the scallops are completely dry and the skillet is fully heated before placing scallops. A hot pan is key to achieving a beautiful golden-brown crust.

3. Careful with the Cream When adding heavy cream to the purée, do so gradually while blending. This helps to achieve the right consistency and prevents the mixture from becoming too thin.

4. Balanced Seasoning Taste the purée and the scallops once cooked to adjust seasoning. Sometimes a little more lemon juice can brighten the flavors just before serving.

5. Garnish Impact When garnishing with chives, consider adding a drizzle of high-quality olive oil and a sprinkle of flaky sea salt over the scallops for an enhanced finish in both flavor and appearance.