Seared Scallops with Glazed Carrots And Onion Compote
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Next to crab, scallops are my favorite seafood. For this dish, they're seared and served with a gingery carrot and onion "compote" whose natural sweetness is enhanced by Carrot-Chipotle Syrup. The smoky heat of the syrup adds bite while giving the scallops a flavor reminiscent of Chinese smoked scallops. This is a great, simple dish.
2 tablespoons unsalted butter
1 large red onion, cut into 1-inch dice
One 1-pound bag of peeled baby carrots
One teaspoon powdered ginger
Kosher salt and freshly ground black pepper to taste
1 1/4 pounds large sea scallops, muscle removed, if necessary
2 tablespoons grapeseed or canola oil
1/4 cup Carrot-Chipotle Syrup
- Heat a large sauté pan over medium heat. Add 1 tablespoon of the butter, and when it has melted, swirl to coat the pan. Add the onion and carrots and cook the vegetables just until they're no longer raw, about 2 minutes. Add the ginger and season with salt and pepper. Reduce the heat to low and add 1/2 cup of water. Cover and cook until the carrots are soft and the water has evaporated, about 10 minutes. Keep warm.
- Meanwhile, season the scallops with salt and pepper. Heat a large, nonstick sauté pan over high heat. Add the oil and swirl to coat the pan. Add the scallops and sear them, without moving them, until brown and just cooked through, turning once, 5 to 6 minutes total.
- Add the remaining tablespoon of butter to the carrot mixture along with 2 tablespoons of the Carrot-Chipotle Syrup. Toss well and correct the seasoning with salt and pepper. Place mounds of the carrot mixture on 4 large dinner plates, surround with sautéed scallops, drizzle with the remaining syrup, and serve.