One of the best things about cooking scallops is that they can be paired with so many other ingredients and flavor profiles. It also doesn’t hurt that they are super fast to make. These scallops with carrot puree, crispy bacon and basil oil were fantastic way to eat to them.
I always sous vide my scallops and then sear them, because that way I know they are going to end up perfectly cooked with a great sear. It is easy to cook them without this step too though, as they cook super quickly on the stove top. Check out my favorite links page to find a link to the sous vide machine I use if you are interesting in trying it.
The base of this dish is a creamy carrot/garlic puree made with a little butter and cream for richness. The seared scallop is topped with crispy chopped bacon and drizzled with a simple basil oil that is super fresh and bright. I served this with wilted spinach and blistered tomatoes with some basil oil drizzled on those too.
Scallops with Carrot Puree, Bacon and Basil Oil
Ingredients
For the scallops:
- 12 large sea scallops
- 2 tbsp oil
- salt and pepper
- chopped cooked bacon crumbles
For the carrot puree:
- 4-5 medium carrots peeled and chopped into large pieces
- salt and pepper
- 1 garlic clove
- 1/3 cup water or chicken stock
- 2 tbsp cream
- 1 tbsp butter
For the basil oil:
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 tsp lemon juice
- salt and pepper
Instructions
- If you are using the sous vide method, sprinkle scallops with salt and pepper and vacuum seal in a bag. Heat the water to 125 using your machine and cook for 30 minutes.
- To make the carrot puree, cook the carrots and garlic in the water or stock with a little salt for 15-30 minutes until very tender. Blend in the blender with butter and cream until very smooth. Season to taste with salt and pepper.
- To make the basil oil, blend the ingredient in a blender until smooth and season with additional lemon or salt if needed.
- If not using sous vide, start here by sprinkling scallops with salt and pepper. Dry scallops really well so that they will sear. Heat oil in a skillet over high heat until very hot. Add the scallops and allow to rest in place until well browned on one side, about 1 minute. Flip and brown the other side. If you have already done sous vide, they are done. If not, reduce heat and flip as needed and cook until they have firmed up and are 125 in the center.
- To serve, make a circle of carrot puree in the bowl or on a plate and top with the seared scallops. Sprinkle over the bacon and drizzle with basil oil.