Seared scallops on a carrot cardamom cream recipe Restaurants, Wine, Travel, Opinions

Seared scallops on a carrot cardamom cream recipe

Reviewed By

Sue Dyson and Roger McShane

This recipe requires a bit of work the day before or earlier in the day you want to serve it, but very little effort at the last moment.
Ingredients for the sauce:
500 grams carrots, cut into 1 cm rounds
.5 litre chicken stock
5 cardamom pods
1 cm knob of ginger, cut into matchsticks
25 ml pouring cream
24 scallops, cleaned
Place the carrots, cardamom pods and ginger in a saucepan and just cover with chicken stock. Simmer gently until the carrots are cooked through. Remove the cardamom pods and about half the ginger. Put in a blender and reduce to a fine puree.
Push the puree through a sieve to make sure that it is perfectly smooth. Just before serving, place in a pan and heat. Stir in the cream and reheat slowly.
Place a spoonful of the carrot cream in the centre of each of four plates.
Sear the scallops in a very hot heavy fry pan for about 30 seconds on each side. You should see them brown nicely. Place six scallops on each disc of carrot cream and serve immediately.
We serve this dish with a side salad of finely sliced fennel that has been coated with a mixture of olive oil and lemon juice.
© Sue Dyson and Roger McShane, 2003
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
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