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Rosé Shrimp
Eric Kim
528 ratings with an average rating of 4 out of 5 stars
528
20 minutes
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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.
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.
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.
I am sure he meant 1-2 cloves of garlic if you look at the scale of other ingredients.
Coulis would be immensely improved by some GINGER.
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.
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
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.
Looks like they corrected the garlic to 6 cloves.
I’d cut back on the broth a bit. Delicious. Gaggenau settings 7.5 for scallops Simmer sauce at 5 Good with orzo
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!
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.
Could the coulis be served chilled with the scallops hot ?
Be careful with cayenne. Use sparingly Otherwise easy, simple and very delicious recipe. Used 3 -4 cloves of gar3and added ginger.
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!
Any suggestions for a salad that would work well with this dish?
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.
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.
Added a little fresh ginger. Delicious.
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!
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.
Do NOT use jalapeño!! Try diced green bell pepper.
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.
Only 1/2 as much shrimp
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.
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.
While sauce is tasty, scallops were utterly overwhelmed by its potency. A waste of good scallops. Maybe use...shrimp?
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