Succulent Scallops in a Carrot, Orange and Cardamom Sauce

Succulent Scallops in a Carrot, Orange and Cardamon Sauce is an upscale, restaurant quality dinner you can make at home. For a fancy finish, shaved asparagus in a simple vinaigrette makes a beautiful presentation.

Succulent Scallops in a Carrot, Orange and Cardamom Sauce

This colorful and flavorful dish isn't as difficult to prepare as it looks-- and makes a beautiful "ta-da" presentation at the dinner table. The scallops were succulent and perfectly seared, and the sauce was flavorful with just the right notes of cardamon. The dish is served with a shaved asparagus salad, made with a light vinaigrette for a nice flavor contrast to the sweet of the scallops and carrot juice.

Course Appetizer, Main Course

Cuisine American

Keyword Scallops

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 560kcal

Ingredients

Scallops and sauce:

1 cup carrot juice
1/2 cup dry vermouth
3 Tbsp orange juice
1 1/2 Tbsp lemon juice freshly squeezed
1 small shallot
1/4 tsp. salt
black pepper Freshly ground
2 Tbsp olive oil
2 Tbsp unsalted butter chilled, cut into 4 pieces
tsp. ground cardamom
4-6 large sea scallops patted dry

Shaved asparagus salad:

6 large spears asparagus snapped off at the fibrous ends
2 Tbsp Italian flat leaf parsley chopped
1 small shallot slivered
2 Tbsp champagne vinegar
½ orange zested
1 tsp. Dijon mustard
1/4 tsp. coarse sea salt
1/4 tsp. cracked black pepper
2 Tbso extra virgin olive oil

Instructions

For the sauce:

In a medium saucepan, combine carrot juice, ¼ cup vermouth, orange juice, lemon juice, shallot and salt. Bring to a boil over high heat. Reduce heat just enough to maintain a steady boil. Cook until slightly thickened (it should resemble the consistency of pulpy orange juice) and reduced to about ½ cup. 10 to 15 minutes.
Reduce heat, and very gently simmer the carrot reduction.
Whisk in butter one piece at a time, waiting until each piece is melted and incorporated before adding another. The sauce should be thickened enough to lightly coat the back of a spoon.
Return the sauce to a simmer, whisking constantly. Add the ground cardamom and remove from heat.
Heat oven to 175 degrees. Turn off the oven, and place a platter in it to warm.

For the scallops:

If the scallops have small, loosely attached, rectangular pieces of white muscle on their sides, pull them off and discard.
Pat the scallops dry with paper towels and season all sides lightly with salt and pepper. Heat the oil in a large, heavy-bottomed sauté pan over high heat until it is very hot and smoking.
Using tongs, carefully place the scallops flat side down in the pan. Let the scallops cook undisturbed until they are golden brown, 2 to 3 minutes. Turn, and cook until the other side is browned, 1 to 2 minutes.
Transfer scallops to warmed platter.
Reduce heat to medium, and pour in remaining ¼ cup vermouth. Scrape up browned bits, then add carrot sauce and cook over medium heat, whisking constantly. Taste, and adjust seasoning.
For a smooth texture, pass sauce through a very fine strainer. If the sauce begins to separate or the butter comes to surface in droplets, blend the sauce for a few seconds using an immersion blender.

For the Shaved asparagus salad:

In a medium bowl, whisk together the champagne vinegar, orange zest, mustard, salt and pepper.
Slowly whisk in oil to emulsify.
Using your peeler, shave the spear of asparagus over the dressing and toss to marinate slightly.
Add chopped parsley and shallot. Let set till ready to serve. This should be done no more than 15 minutes before serving.

Plating:

Divide scallops among warmed dinner plates, and pour carrot sauce around them. Top with Shaved Asparagus Salad and enjoy!

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