Bay Scallops with Carrot Puree

Bay Scallops with Carrot Puree

Bay Scallops with Carrot Puree

If you are one of the people who check this blog out regularly, I have clearly been a bit sporadic in my posting. I must admit that I’ve been struggling with how to balance my studies, my work and keeping up with this project. I find that when I do have some time to work on the blog, my own brain gets in the way: I start doubting that the idea is something I should share or that people would care. Like most people, I put pressure on myself to be “perfect.” And I find that the longer I put off doing something, the harder it is to just get started again; to quite that voice in my head that says “don’t bother” or “that’s not good enough.”

This post is my attempt to just get started again. I also really, really, really LOVE this recipe.

Carrots, Onion, Garlic, Thyme and Bay Scallops

Carrots, Onion, Garlic, Thyme and Bay Scallops

In the past I have been intimidated by making scallops at home. I didn’t want to undercook them, but it’s also supposedly so easy to overcook them; I just didn’t even bother. But in making a concerted effort to eat a wider variety of things, I had to get over my scallop cooking fears. If you have a better way to cook the scallops, please share!

I love roasted veggies. They gain such a depth of flavor and it is so super simple, it’s probably my go to cooking method. Carrots are a great way to eat seasonally as we are now heading into carrot season (at least in North America), plus they have a nice sweetness and can help support healthy vision.

Roasted Carrots, Onions and Garlic

Roasted Carrots, Onions and Garlic


Bay scallops, 1 lb patted dry

Carrots, 6-7 sm-med, cut into 1/3” rounds

Garlic, 5 cloves, whole or halved

Yellow onions, 2 sm (or 1 Vidalia onion), cut into quarters

White wine, 1 cup (I used vinho verde)

Lemon, 1 juiced

Thyme, 2 tsp to 1 tbsp fresh leaves, removed from the stems 

Salt, to taste

Fat of choice (I used butter and olive oil)

Time: cooking and prep – 45 minutes

Serves – 2

1.     Pre-heat the oven to 400°. Place the carrots, garlic cloves, and onion(s) on a foil lined baking sheet. Drizzle some fat (I used olive oil) over the vegetables and sprinkle with salt. Roast the veggies in the oven for 20 minutes, tossing them part way through.

2.     While the veggies are roasting, heat some fat (I used 2 tbsp butter for the 1st batch and added 1 more tbsp for the 2nd) in a pan on medium-high heat. Once the fat is hot, sear the scallops in two batches for 3-4 minutes per side (or whatever doneness you prefer. The second batch will probably cook faster than the first). Remove the scallops to a plate and cover with foil to keep warm.

3.     Turn the heat down on the pan in which you cooked the scallops. Pour the lemon juice, white wine and thyme in the pan, being careful of the fact that steam will be created. Use a wooden spoon to loosen up all of the stuff from the bottom of the pan (this is called deglazing.) Simmer the liquid for a few minutes (about 5) before using it for the next step and then keep it on low until ready to serve.

4.     Place the carrots, onions, garlic and 10-12 tbsp of the pan liquid in a food processor or blinder and puree until smooth. You will probably need to move the mixture around with a spoon a bit to get everything pureed together properly.

5.     Place the scallops back in the pan and coat them with the liquid.

6.     Place a big dollop or two of the veggie puree in a bowl and spoon the scallops and some sauce over. Sprinkle with a little salt to taste. Devour!  

Bay Scallops with Carrot Puree 

Bay Scallops with Carrot Puree