Scallops over Curried Carrot Puree

5 from 3 reviews

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!


  • 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)


  1. 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
  2. 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.
  3. Lay out your scallops and pat dry with paper towels. Season with salt and pepper and set aside until carrots are done.
  4. 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
  5. Set your carrot puree aside and heat a large skillet over medium high heat with your butter + a few swirls of olive oil
  6. 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)
  7. 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!