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Categories:
salt freshly ground black pepper butter ginger root carrot water milliliters juice Carrot mustard cornstarch water
Viewed: 91 - Published at: 4 years agoIngredients
- 5 scallops
- salt
- freshly ground black pepper
- 1 teaspoon butter
- 3 inches ginger root peeled and grated
- 1 large carrot peeled and thinly sliced
- 1 tablespoon water
- 250 milliliters juice Carrot honey
- 1 tablespoon dijon mustard
- 1 teaspoon cornstarch
- 1 teaspoon water
Method
- Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.
- Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
- At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.
