I need to preface this with the fact that everyone I fed this to said it was either their favorite or one of their favorite things I’ve ever made. Including this little tidbit not to humble brag, but to explain the NECESSITY of this meal being produced in your own kitchen tonight (tomorrow at the absolute latest)!!!
Because, let me just tell you, it – is – heaven.
If I’m being totally accurate here, it’s the carrots that make me swoon. They are simmered in chicken stock and then pureed with coconut milk and embarrassing amounts of curry powder until they are creamy, dreamy, silky, and so flavorful that you’ll try and figure out what else you could possibly also put the puree under, over, on top of, inside of, etc… (the discussion actually happened at our dinner table and lasted quite some time).
It’s like crack. Who knew carrots could turn into something so special?
It is 100% truth that these carrots could go under/on/in ANYTHING, but I think it would be hard to beat these scallops as a topper. They are seared deeply in butter that browns as the scallops cook, and they are topped with a simple combo of chopped mint + toasted hazelnuts.
I’m sorry…are you getting emotional or is that just me?
Just me then? It’s cool.
So here’s your bite:
You get some smooth, silky, curried carrot puree. On top of that you’ve got about 1/2 of a tender scallop that you’ve sliced through like butter, and to finish it all off, there’s just a little bit of your mint/hazelnut mixture to add some flavor and crunch.
It’s honestly just too good for words. It’s one of my all time favorite meals, and I NEED you to experience it as soon as humanly possible. Kay?!
Thank you for your consideration.Print
Scallops over Curried Carrot Puree
Pan seared scallops served over smooth, silky curried carrot puree and topped off with a simple combo of mint + toasted hazelnuts. It’s easy and luxurious with unbeatable flavor!
Paleo and Whole 30 friendly!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- 2 pounds carrots, peeled and diced
- A big scoop of chicken base* (omit if whole 30)
- 1 tablespoon curry powder
- 1 can (13.5 oz) coconut milk
- 1/4 cup mint, minced
- 1/4 hazelnuts, chopped
- 2 tablespoons butter (use ghee if paleo/whole 30)
- 12 oz scallops (about 12 scallops)
- Add your diced carrots to a large pot and fill with enough water to cover the carrots by an inch or 2. Add your chicken base, season with salt, and bring to a boil. Cook until the carrots are fork tender
- Meanwhile, add your chopped hazelnuts to a pan over medium high heat and cook, stirring often, until they are golden brown and toasted (won’t take more than 5 or so minutes). Let the hazelnuts cool and then add them to a small bowl with your minced mint.
- Lay out your scallops and pat dry with paper towels. Season with salt and pepper and set aside until carrots are done.
- When your carrots are tender, drain them in a colander and add them to a food processor with your curry powder and coconut milk. Season with salt and puree until very smooth, scraping down the sides once or twice. Season to taste
- Set your carrot puree aside and heat a large skillet over medium high heat with your butter + a few swirls of olive oil
- When the butter is melted and the pan is hot, add your scallops and sear until you have a deep golden brown crust on the bottom side. Flip and cook until you have a good sear on that side, and then remove from the pan (about 2 minutes per side)
- To serve, scoop about a cup of your carrot puree onto a plate, top with 4 scallops, a spoonful of your mint mixture, and then I like to pour a little bit of the brown butter from the pan over top
*The chicken base is a paste found in a jar in the chicken broth aisle of your grocery store. It adds great flavor to cooking liquids, but if you can’t find it or don’t want to buy it, just use plain water!
Paleo and Whole 30 friendly!
- Serving Size: 1 cup carrots, 4 scallops, spoonful of mint mixture
- Calories: 611
- Sugar: 19 g
- Sodium: 534 mg
- Fat: 36 g
- Carbohydrates: 36 g
- Fiber: 11 g
- Protein: 32 g
- Cholesterol: 179 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!