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Scallops with carrot puree, bacon and basil oil

Scallops with Carrot Puree, Bacon and Basil Oil

Seared scallop over creamy carrot puree with crispy bacon and basil oil
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Main Course
Servings 3 servings

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.
Keyword Lunch, Main Dish, Seafood
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