seared scallops with purple carrot chutney
Servings 2 servings
Ingredients
- PURPLE CARROT CHUTNEY
- 2 purple carrots finely grated
- 1 red onion thinly sliced
- 2 cloves garlic
- 1 cup grated ginger
- 1 cup sugar
- 1 3/4 cups balsamic vinegar
- 1 tablespoon olive oil
- SEARED SCALLOPS
- 6 U10 scallops
- salt and pepper to taste
- 1 tablespoon olive oil
- POTATO LEEK SOUP
- 2 cups potato leek soup
- GARNISH
- chives
- balsamic vinaigrette
- BEVERAGE PAIRING
- Coca-Cola Zero Sugar
Instructions
- Heat 1 tablespoon olive oil in medium sauté pan over medium heat. Add carrots, onion, garlic, ginger and sugar. Let brown and caramelize for 5 minutes. Add balsamic vinegar to deglaze pan. Cook for 30 minutes. Set aside.
- Heat 1 tablespoon olive oil in medium sauté pan over medium heat. Dry scallops with paper towel and salt and pepper to taste. Add to pan, being careful not to overcrowd scallops. Sear until golden-brown; flip and repeat.
- Spoon potato leek soup into base of bowl. Top with chutney and scallops. Finish with chives and balsamic vinaigrette.
- Serve and enjoy with a Coca-Cola Zero Sugar.
