The sweet honey, bright citrus, and hot red pepper flakes combine to make a delectable glaze for the tender scallops.
Serves 4
For the Gingered Carrot Purée
1 cup (250 mL) peeled carrots cut into ½-inch (1 cm) rounds
Zest and juice of 2 oranges
¾ cup (175 mL) water
1 tsp (5 mL) grated ginger
2 tbsp (30 mL) unsalted butter
Salt and pepper
For the Scallops
12 large sea scallops
Salt and pepper
2 tsp (10 mL) unsalted butter
1 tsp (5 mL) olive oil
2 tbsp (30 mL) wildflower honey
Pinch red pepper flakes
Zest and juice of 1 orange
To make the carrot purée, in a medium, heavy saucepan, combine the carrots, orange zest and juice, water, and ginger. Bring to a boil, then reduce heat and simmer until the carrots are very soft, about 30 minutes. Transfer the carrots and the remaining liquid to a blender. Add the butter and blend until smooth. Season with salt and pepper. Keep warm.
To prepare the scallops, pull off the small side muscle, rinse the scallops with cold water, and thoroughly pat dry. Season with salt and pepper.
Heat the butter and olive oil in a large skillet over high heat. Carefully place the scallops in the pan. Sear the scallops, without moving them, for 1½ minutes, then turn the scallops over and cook for another 1 to 2 minutes or until they have a golden crust and are just opaque in the centre. Remove from heat and drizzle the honey, red pepper flakes, orange juice, and zest over the scallops.
To serve, spoon a bed of carrot purée onto 4 plates. Top with 3 scallops per serving.