seared scallops with purple carrot chutney

Created by Chef Greg Williams of Charlotte, these seared scallops with purple carrot chutney boast bold, rich flavors like ginger and garlic which pair perfectly with the flavors found in Coca-Cola_® Zero Sugar. This post is sponsored by Coca Cola Consolidated and Soul Food Sessions. All opinions, content and photography are my own.

One of the things I have loved about blogging over the past five years is watching the Charlotte culinary scene grow.

I’ve been lucky to get a front row seat to what I like to call the Charlotte food “renaissance;” a shift in Charlotte food from high end, big chains to chef inspired and driven restaurants and concepts.

And this front row experience is not only inspirational, but really delicious.

One of the things that influenced this Charlotte food enlightenment is diversity. Diversity of ingredients. Diversity of cooking techniques. Diversity of chefs in Charlotte kitchens.

We as Charlotte diners benefit from diversity in our local restaurants, food trucks and other local eateries. Chefs from different backgrounds and experiences each bring something different to the table, thus giving us a broader, more robust, more complete culinary experience.

(Sorry guys, the “chefs bringing things to the table” pun was just to good to pass up. Right?)

As a foodie who is always seeking to try something new and broaden my culinary horizons, a diverse Charlotte food scene is important to me. That is why I’m basically bursting with pride (you can’t see me right now but I’m going to burst at the seams) that Charlotte’s Soul Food Sessions is launching a four city national tour.

“Soul Food Sessions began as a means to showcase African American chefs and business owners as more than just ‘soul food’ cooks,” says one of Soul Food Sessions’ founding members, Chef Greg Collier, chef and owner of The Yolk Cafe.

“We believe that our movement will increase awareness and opportunity for equal opportunity in the culinary communities in Charlotte and the three new cities on our four-city tour served with a Coke. Diversity in the food industry will provide better kitchens, better food and a more inclusive experience for the dining community.”

Soul Food Sessions, a series of non-profit, pop up dinners in Charlotte, was created by a group of African American chefs to find opportunities to increase diversity throughout the food industry. “The inspiration I feel [behind Soul Food Sessions] was just wanting to showcase our talents and show people of color are able to come up with creative dishes,” says founding member Chef Greg Williams, chef and owner of What the Fries Food Truck.

“It is good for the younger generation to see if I work hard and give it my all I can accomplish my dreams. I know what it is to grind and not get recognition so it’s good for young minorities to see they can do it too in the culinary industry.”

Soul Food Sessions is more than just pop up dinners though; like Chef Collier said, “it’s a movement,” and with the help of a partnership with Coca-Cola Consolidated, our home town chefs are hitting the road for The Table is Set: a four-city tour served with a Coke, taking their mission to increase diversity in the culinary industry to Washington, DC, Baltimore and Charleston.

The fourth city is, of course, Soul Food Sessions’ hometown, Charlotte, where the chefs will kick off their tour June 19 (you can buy your tickets to the Charlotte dinner at Free Range Brewing here).

One of the recipes that will be served at the Charlotte dinner is Chef Williams’ Seared Scallops with Purple Carrot Chutney.

I had the honor of recreating Chef William’s dish at home last weekend using this recipe. This elegant and elevated dish was (surprisingly) pretty straightforward and simple for a home cook to tackle, which obviously means it’s going to go on consistent dinner rotation in our house.

We bought the scallops and other ingredients at the farmers market during our weekly shopping trip, and the only thing I had trouble finding was purple carrots (it’s the end of carrot season so I wasn’t successful at the market but was able to track them down at Harris Teeter.) Chef Williams says though if you can’t find purple carrots, he recommends just subbing them for regular carrots; purple carrots are a little sweeter but there won’t be much of a difference in the dish besides the color.

On Sunday, I got to chopping, slicing, grating and pureeing, and finished up by getting a beautiful golden brown sear on the scallops (at home seared scallops tip: scallops seem intimidating but are really quick and easy; pat them dry, season with salt and pepper and place in a hot pan for just a few minutes per side).

AJ and I both really loved the flavor of the dish; the bold flavors of ginger and garlic balance the slight sweetness of the carrots and the richness of the scallops. Wash your scallops down with he official Coke pairing: Coca-Cola Zero Sugar, which brings to the forefront the rich and boastful flavors of the scallops and chutney.

Congratulations to this group of inspirational, creative, driven Charlotte chefs; you are changing and shaping the Charlotte culinary scene and I’m so lucky I get to experience and eat what you’re doing.

PIN SEARED SCALLOPS WITH PURPLE CARROT CHUTNEY FOR LATER!