Pan Seared Scallops With Crab Salad And Carrot Puree
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Honey1
Salt1.5 cups
Maple Syrup1 tbsp
Cornstarch (optional)1 cup
Carrot (julienned)1 cup
Mayonnaise2 tbsps
Lemon Juice2 tbsps
Red Onion (diced)2 tbsps
Grapeseed Oil2 tbsps
ButterDirections:
1
For the puree: In a small saucepot, bring 4 cups water to a boil
2
Add the chopped carrots, and boil until soft
3
Strain the carrots and reserve 1 cup of the cooking liquid
4
Place the carrots in a blender with the honey, and puree
5
Adjust the consistency with the reserved cooking liquid
6
Season with salt and pepper, and cool completely
7
For the syrup: In a saute pan, cook the bacon until crispy
8
Remove the bacon from the pan and drain on paper towels
9
Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer
10
Reduce the syrup to a volume of 1 cup
11
If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water
12
For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently
13
Season with salt and pepper
14
For plating: Sprinkle the scallops with salt and pepper
15
Heat a saute pan over high heat until smoking
16
Add the oil and then place the scallops in the pan
17
Sear until golden brown and the scallops release from the pan, about 3 minutes
18
Flip and cook for another minute
19
Add the butter to the pan and baste the scallops with the butter for about 1 more minute
20
Remove the pan from the heat and allow the scallops to rest
21
On each serving plate, drag a spoonful of carrot puree across the plate
22
Place 2 ounces of crab salad at the center of each plate
23
Trim the romaine leaves into a diamond and place on top of the crab salad
24
Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop
25
Garnish with the scallions and serve