My husband and I had the opportunity to enjoy the weekend alone without children (woo-hoo!). Of course, leisurely cooking was at the top of the list and we decided to get a little saucy preparing a carrot-ginger sauce to go along with pan seared scallops.
When you are trying to find ways to enjoy healthy, flavorful and delicious food think about vegetables that can move beyond their side dish status to rise to a more fun and sensual journey.
Pan-Seared Scallops with Carrot-Ginger Sauce
Recipe from Fine Cooking
16 Sea scallops
Sea Salt and Pepper to taste
2 tablespoons of butter
For the Carrot-Ginger Sauce:
1 tablespoon canola oil
2 tablespoons chopped shallot
1 3/4 cups lower-salt chicken broth; more as needed
6 medium carrots, peeled and cut into large dice (about 2 cups)
2 tablespoons reduced-sodium soy sauce
1 tablespoon finely grated ginger
1 tablespoon unseasoned rice vinegar
2 teaspoons honey
1 teaspoon Asian sesame oil
Heat the oil in a 4-quart saucepan over low heat. Add the shallot and cook, stirring occasionally, until tender but not brown, about 2 minutes. Add broth and bring to a boil over medium-high heat. Stir in the carrots, return to a boil, reduce the heat to medium low, and simmer until the carrots are just tender, 12 to 15 minutes.
Pour the carrot mixture into a blender and add the soy sauce, ginger, rice vinegar, honey, and sesame oil. Puree until smooth. Pour the sauce into a fine strainer set over a bowl and gently press it through the strainer with a spatula or wooden spoon. Discard the solids. If the sauce seems thick, thin with additional broth to the desired consistency.
Note: This sauce may be made and refrigerated up to 1 day ahead.
Pat scallops dry. Sprinkle scallops with sea salt and pepper. Melt 2 tablespoons of butter in a heavy large non-stick skillet over high heat. Add scallops and cook until golden on both sides and just opaque in center, about 2 minutes per side.
Spoon-carrot ginger sauce onto the center of a plate and top with seared scallops.