Seared Sea Scallops With Spicy Carrot Coulis
Mixed Buttered Vegetables
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 4carrots, about ½ pound, trimmed and scraped
- 3white turnips, about ¾ pound, peeled
- 5scallions or green onions, ends trimmed Salt to taste if desired
- 2tablespoons butter
- 3tablespoons finely chopped fresh chives or parsley
- Salt to taste if desired
Preparation
- Step 1
Cut carrots into 1½-inch lengths. Cut each length into slices about ¼ inch thick. Stack slices and cut into ¼-inch-thick strips. There should be about 2 cups.
- Step 2
Slice turnips and cut into strips of approximately the same size.
- Step 3
Cut scallions into 1½-inch lengths. There should be about a cup.
- Step 4
Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
- Step 5
Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.
Similar Recipes
Scallops With Cream and Basil
Buttery Scallops With Lemon and Herbs
Ginger Cucumber Salad With Scallops
Scallops With Sorrel Butter
Seared Scallops With Glazed Brussels Sprouts
Seared Scallop Pasta With Burst Tomatoes and Herbs
Sweet Corn and Scallop Pasta
Seared Scallops With Jammy Cherry Tomatoes
Creamy Pan-Roasted Scallops With Fresh Tomatoes
Sea Scallops With Sunchokes and Truffles
Caramelized-Scallion Sauce
Sautéed Scallops With Crushed Peppercorns
Soy-Butter Basted Scallops With Wilted Greens and Sesame
Seared Sea Scallops With Ginger-Lime Butter
Sea Scallops with Piquillo Peppers
Mixed-Root-Vegetable Sauté
Grilled Sea Scallops With Corn and Pepper Salsa
Scalloped Potatoes
Scalloped Scallops
Private Notes
Cooking Notes
Advertisement