Seared Sea Scallops With Spicy Carrot Coulis

Name: Seared Sea Scallops With Spicy Carrot Coulis
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups sliced young carrots; 6 large garlic cloves, peeled; 1 cup chopped sweet onion; 2 tablespoons white wine vinegar or sherry vinegar; Generous pinch of ground cayenne; 1 teaspoon kosher salt; 1 tablespoon honey or granulated sugar; 2 cups chicken broth, light vegetable stock or water; 2 tablespoons extra-virgin olive oil; 18 large dry-packed sea scallops, cleaned and patted dry (about 1 1/2 pounds); Kosher salt and black pepper; 1 cup roughly chopped cilantro, leaves and tender stems (from 1 small bunch); 2 tablespoons finely cut chives or green scallion tops; 2 tablespoons thinly sliced Fresno, serrano or jalapeño chiles; Lime wedges, for serving

By David Tanis

Total Time: 45 minutes
Rating: 4(645)
Notes: Read community notes

A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops’ sweetness. For the best flavor, use young bunch carrots, not large “horse carrots.” This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it’s just a matter of searing the scallops and assembling the plates.

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Ingredients

Yield:4 to 6 servings

For the Carrot Coulis

1½cups sliced young carrots
6large garlic cloves, peeled
1cup chopped sweet onion
2tablespoons white wine vinegar or sherry vinegar
Generous pinch of ground cayenne
1teaspoon kosher salt
1tablespoon honey or granulated sugar
2cups chicken broth, light vegetable stock or water

For the Scallops

2tablespoons extra-virgin olive oil
18large dry-packed sea scallops, cleaned and patted dry (about 1½ pounds)
Kosher salt and black pepper
1cup roughly chopped cilantro, leaves and tender stems (from 1 small bunch)
2tablespoons finely cut chives or green scallion tops
2tablespoons thinly sliced Fresno, serrano or jalapeño chiles
Lime wedges, for serving

Ingredient Substitution Guide

Preparation

Step 1
Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary — it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
Step 2
Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
Step 3
To serve, ladle about ¼ cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

Ratings

4 out of 5

645 user ratings

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Private Notes

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Cooking Notes

Kristen Berry3 years ago

I am sure he meant 1-2 cloves of garlic if you look at the scale of other ingredients.

S.3 years ago

Coulis would be immensely improved by some GINGER.

Andy C3 years ago

I just made the carrot coulis, and it is VERY GARLICY! I am wondering if he meant 12 large cloves or garlic. I think I might try this recipe again with less garlic (2or 3?) because otherwise the flavors are very nice.

GeneralDarden3 years ago

Scallops sweetness begs for a dry white wine, like a good Chablis or White Burgundy. I would avoid an oaky Chardonnay and opt more for the minerally texture of an Oregon Chardonnay. Rieslings - even Trochens - probably go too far into the sweet side of the scallop

S.3 years ago

Not really. There is a textural difference. Also, what most people don't realize is that silky carrot juice reduction sauces have a natural affinity for seafood, in general, and scallops & shrimp in particular.

Lisa3 years ago

Looks like they corrected the garlic to 6 cloves.

seared scallops notes3 years ago

I’d cut back on the broth a bit. Delicious. Gaggenau settings 7.5 for scallops Simmer sauce at 5 Good with orzo

Elizabeth3 years ago

Maybe it was the wine, maybe the news from Japan of my son’s engagement, this recipe was a hit! Of course, used the finest ingredients. One thing I did substitute was a lovely lemon infused olive oil along with some butter. After searing the scallops, with dark remnants left in the pan, I added a splash of white wine and reduced it to a thick syrup. Then, drizzled it on the scallops and coulee at the table, creating a beautiful visual and rather delightful meal! Thank you David!

John S.3 years ago

Made this last night and family really enjoyed it. The carrot coulis was flavorful and garlicky, but we like it that way. It looked amazing and the cilantro and lime at the end gave it a great contrast both in flavor and presentation. Served it with a warm, crusty Italian bread.

Peter1 month ago

Could the coulis be served chilled with the scallops hot ?

Cc8 months ago

Be careful with cayenne. Use sparingly Otherwise easy, simple and very delicious recipe. Used 3 -4 cloves of gar3and added ginger.

Kim B11 months ago

I saw a lot of comments that the coulis was too garlicky--I didn't get that at all. I thought the flavors were well balanced. Definitely would have cut back on the cilantro though. It didn't seem like you really needed a cup of it. Otherwise, this was delicious and my husband said it made him feel like he was eating at a fancy restaurant. I'm saving this recipe for sure!

seared Scallops with a Spicy Carrot Coulis1 year ago

Any suggestions for a salad that would work well with this dish?

CB1 year ago

Fabulous. Add the ginger. Don’t be afraid of a little heat. I used three large garlic cloves cut in half. A bit more is okay.

Beth Kelly1 year ago

Do use the whole garlic cloves and 6 probably is perfect (and of course do not crush or mince them). I used 3 big cloves and didn't perceive the garlic. Otherwise followed the recipe exactly and everyone was wowed. Served it with wild rice. For breakfast, the leftover coulis served as a bed for my eggs with spinach on the side.

Schroeder1 year ago

Added a little fresh ginger. Delicious.

wardo1 year ago

We loved this dish, the recipe is very different than what I typically select (in a very good way)! I got to try my new immersion blender- right there on the stove, directly in the pan. It felt greater than great! Served over white basmati and all went together nicely! (I think I’ll use chicken with the leftovers). My scallops were perfect at 2 minutes a side and 5 garlic cloves. Added some a cup of white wine and 2 Tbs of ginger juice, since no fresh garlic today. Spicy and warmed us up nicely!

Su1 year ago

While this dish looked beautiful at the end, it just wasn't delicious. The scallops and the coulis were good separately, but didn't really seem to compliment each other well. It was a fun experiment, but in the end didn't really pay off.

RAJ-SEP2 years ago

Do NOT use jalapeño!! Try diced green bell pepper.

Lela McKee Friel2 years ago

Love this dish! I opt out on the honey I find the carrots are sweet enough on their own. I have used basil instead of cilantro when I did not have any cilantro on hand... the basil was a nice change. I usually use my own vegetable broth but the last time I made this I was out, so I tried 2 TBS of Yellow Miso dissolved in 2 cups warm water, I thought this might ruin the taste of the coulis, however, it came out delicious! I added some more sherry vinegar to the coulis when adjusting the flavors.

Limor's notes2 years ago

Only 1/2 as much shrimp

Alison2 years ago

I made the coulis and it is so strong, garlic-y and vinegar-y I don't see the point of putting in on some lovely scallops. I really don't understand this recipe. I'm throwing the coulis out.

Giavanna y Leets2 years ago

Absolutely divine. Complex, yet elegant, and entirely sophisticated. Bravo. A hunk of butter melted in the coulis right before serving is, perhaps, overkill/a cheap trick, but if the trick works…. Ps. Carrot and lime are an under-sung pairing. Will make again.

Marathonwoman3 years ago

While sauce is tasty, scallops were utterly overwhelmed by its potency. A waste of good scallops. Maybe use...shrimp?

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