Scallops cooked just right in this recipe are served with a colorful and tasty purple carrot chutney. When the scallops are seared to a golden perfection, they keep their natural sweetness. The purple carrot chutney gives the dish a tangy and fragrant touch. It's a great mix of tastes and textures that will impress anyone who likes seafood.
Ingredients: 12 large scallops, patted dry. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup purple carrots, diced. 1/2 cup red onion, diced. 2 cloves garlic, minced. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground allspice.
Instructions: Add salt and pepper to the scallops. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the scallops for two to three minutes on each side, until they are golden brown and fully cooked. Take it out of the pan and set it aside. The last tablespoon of olive oil should be added to the same pan. Place the garlic, red onion, and purple carrots in the pan. About 5 minutes of cooking will soften the food. Add the brown sugar, ginger, cinnamon, cloves, and allspice, and mix them in well. Add 5 more minutes of cooking and keep going until the mixture gets thick. Put the chutney in a blender or food processor and blend it until it's smooth. Place the scallops in a pan and sear them. Add the purple carrot chutney on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ashley Okwuosa
