Name: Pan Seared Sea Scallops with Carrot Ginger Purée
Ingredients: 1 lb. sea scallops; 1 head Baby boy choy; 1 Carrot; 1/4 lb. snow peas; 1/4 lb. Fresh lobster meat (cooked); 1 Lemon; 2 Ripe mangos (chopped); 3 medium Carrots (chopped); 1 clove Garlic (minced); 1 Leek (chopped); 2 tbsp Ginger (grated); 2 cups Chicken stock; 2 tbsp Unsalted Butter

Pan Seared Sea Scallops with Carrot Ginger Purée

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Course: Appetizers/Snacks, Fish/Seafood

Servings: servings

Ingredients

Scallops:

1 lb. sea scallops

Salad:

1 head Baby boy choy
1 Carrot
1/4 lb. snow peas
1/4 lb. Fresh lobster meat cooked
1 Lemon

Puree:

2 Ripe mangos chopped
3 medium Carrots chopped
1 clove Garlic minced
1 Leek chopped
2 tbsp Ginger grated
2 cups Chicken stock
2 tbsp Unsalted Butter

Instructions

Salad:

Julienne the vegetables and mix together in a small bowl. Clean and chop the fresh lobster meat and add to the vegetable mix. Juice one lemon over the mixture. Season to taste with salt and pepper. Set aside.

Puree:

In a medium saucepan, add mango, carrot, garlic, leek, ginger and chicken stock. Simmer until all vegetables are soft. Place all ingredients and stock in a food processor, add the butter and purée until smooth.
Pan sear the sea scallops in a little oil for approximately 2 minutes on each side.
To serve, spoon purée on a small plate, put scallops in a ring around the plate, and place the salad in the middle of the scallops.

Notes

This recipe is from the Lobster Trap Restaurant at 290 Shore Road in Bourne and appeared in the 2014 Winter issue of Cape Cod HOME.

Pan Seared Sea Scallops with Carrot Ginger Purée