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Prep time
35 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This recipe is a perfect combination of different flavors and textures. It features seared scallops cooked to perfection and served alongside a delicious and flavorful carrot puree spiced with a sweet and spicy curry blend. The puree is smooth and creamy, making it the perfect complement to the tender and juicy scallops.
To add more depth to the dish, the scallops are accompanied by glazed carrots that have been cooked until they are perfectly tender and sweet. The sweet carrots provide a nice contrast to the spicy curry flavor of the puree.
And lastly, to add a unique and crunchy texture, the dish is topped off with a classic Brazilian crispy onion farofa. The farofa is made by toasting manioc flour with butter and onions until it is crispy and golden brown. It adds a nice crunch to the dish and helps to balance out the other flavors.
Overall, this dish is a perfect blend of sweet, spicy, tender, and crunchy, making it a must-try for any seafood lover. —Luana Paiva
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Ingredients
- Scallops
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12
fresh sea scallops, patted dry
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2 tablespoons
olive oil
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1 tablespoon
unsalted butter
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salt and pepper to taste
- Sides (Carrot Puree, Carrots and Farofa)
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4
large carrots, peeled and diced into small cubes
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6
small carrots, peeled and whole
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olive oil for cooking
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2 teaspoons
curry powder
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2 teaspoons
cinnamon powder
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1 teaspoon
turmeric powder
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1/2 cup
coconut milk
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2 tablespoons
honey
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1 cup
cassava flour
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1
onion, finely chopped
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salt and black pepper to taste
Directions
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Prepare the Curried Sweet Carrot Puree:
In a pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
Add diced carrots and the rest of the seasonings. Cook until carrots are tender.
Transfer the mixture to a blender, add coconut milk, and blend until smooth—season with salt and black pepper to taste. Set aside.
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Prepare the Glazed Whole Carrot:
Melt butter in a skillet over medium heat. Add whole carrots and honey. Cook, stirring occasionally, until carrots are tender and glazed. Season with salt to taste. Set aside.
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Prepare the Brazilian Onion Farofa:
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent.
Add cassava flour and toast, stirring constantly, until golden brown and fragrant. Season with salt and black pepper to taste. Set aside.
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Cook the Seared Scallops:
Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil and butter in a skillet over high heat. Once hot, add the scallops and sear for 1-2 minutes on each side until golden brown and cooked through. Be careful not to overcook them.
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Assemble the Dish:
Spread a dollop of curried sweet carrot puree on each plate.
Arrange the glazed whole carrot and seared scallops on top.
Sprinkle Brazilian onion farofa over the scallops.
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Serve:
Serve the seared scallops with curried sweet carrot puree, glazed whole carrot, and Brazilian onion farofa immediately.
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