shared by followers | following

Succulent Scallops in a Carrot, Orange and Cardamom Sauce

  • 2 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Located in Sand City, California, I took a cooking class at "The Kitchen" with Chef Todd Fisher. This colorful and flavorful dish was very easy to prepare, 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. Both recipes are included. Chef Todd is the proprietor of Chef Todd Food Concepts, Monterey County's premier caterer, restaurant specialist and consultant. To contact him or send your comments, e-mail cheftoddsdish@gmail.com.

Ingredients

1 cup carrot juice
½ cup dry vermouth
3 T. orange juice
T. freshly squeezed lemon juice
1 small shallot
¼ tsp. salt
Freshly ground black pepper
2 T. olive oil
2 T. chilled unsalted butter, cut into 4 pieces
tsp. ground cardamom
4-6 large sea scallops
Shaved asparagus salad:
6 spears large asparagus (snapped off at the fibrous ends)
2 T. chopped Italian flat leaf parsley
1 small shallot slivered
2 T. champagne vinegar
Zest of ½ an orange
1 tsp. Dijon mustard
¼ tsp. coarse sea salt
¼ tsp. cracked black pepper
2 T. extra virgin olive oil

Nutrition Facts

Show Hide

More recipes by Foodiewife F.

views icon 700 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In