One of the perks of dating/living with a chef, are the amazing meals he creates for me. I was spoiled with this delicious, classy, beautiful dish that doesn’t require much skill or culinary training. It makes for a perfect summer dinner!
Scallops are one of my favorites because they don’t require very much prep or cook time. They cook almost as quickly as shrimp and can be paired with just about any vegetable, spice, or sauce. With the hot summer days quickly approaching, a vibrantly delicious seafood dish like this one will be quite satisfying.
For this recipe you will need:
8-12 U-10 scallops, side muscle removed
2 Tbsp olive oil
4 large carrots, cut in quarters
1 bunch kale, roughly chopped into large pieces
1 lemon, zested & juiced
4 Tbsp unsalted butter
1/3 cup fresh, lump crab meat (optional)
Fresh dill, garnish
Salt and Pepper to taste
Boil the carrots in a medium pot until they are fork-tender, about 20-25 minutes. Drain the carrots and transfer to a food processor or blender. Add 2 Tbsp unsalted butter, lemon zest, lemon juice, and a pinch of salt and pepper. Blend/process until smooth. If you need more liquid, simply add a Tbsp or two of water or heavy cream. *Heavy cream will provide a velvety, richer texture.* Season the carrot puree with salt and pepper to taste.
In a large saute pan, heat 2 Tbsp olive oil over medium-high heat. Lightly season the scallops with salt and pepper on each side. Add the scallops to the hot pan and let them sear before turning, about 3-4 minutes. *If the scallops are sticking to the pan, don’t tear them from the bottom. They will release once they have browned.* Flip the scallops and add the remaining 2 Tbsp of unsalted butter to the pan. Using a spoon, baste the scallops with the butter for an additional 2 minutes. Remove the scallops from the heat.
Lastly, sauté the kale in a large, separate pan until wilted. Lightly season with salt and pepper. *I have found that kale is very easily seasoned…a little goes a long way.* Add the jumbo, lump crab meat to the kale and quickly toss to warm it through.
Plate your dish with the puree as the base, followed by the kale & crab, and topped with the beautifully seared scallops. Garnish with fresh dill sprigs. This recipe is an “under the sea” creation!