recipe
16 large diver scallops
1 ½ pounds carrots, with tops
4 tablespoons butter
3 tablespoons mascarpone cheese
Salt to taste
1 1/2 teaspoons extra virgin olive oil
1 bunch rainbow chard, stems removed and roughly chopped
2 teaspoons shallot, minced
3 tablespoons white wine
Salt and pepper to taste
Tops (from the carrots purée above)
½ cup pecans, toasted
1 garlic clove
½ cup basil leaves, packed
½ cup parmesan cheese, grated
½ cup extra virgin olive oil
Salt and pepper to taste
ingredients
Carrot Purée
Rainbow Chard
Carrot-Top Pesto
steps
Scallops
- Preheat oven to 350 degrees.
- Heat olive oil in a heavy nonstick skillet over high heat.
- Pat scallops dry and season with salt and pepper.
- Sear in the skillet for 1 ½ minutes, being careful to not overcrowd.
- Leave the seared side down and cook in oven for 3 minutes. Once scallops come out of oven, immediately remove from skillet to prevent overcooking.
Carrot Purée
- Peel and chop carrots into ½-inch pieces.
- Boil until just cooked, strain, and place in a food processor.
- Add the mascarpone and butter and pulse until smooth. Season with salt.
Rainbow Chard
- Heat oil in a skillet over medium-high heat.
- Add shallots, then greens, and season with salt and pepper to taste.
- Add wine and toss until chard has wilted.
For Carrot-Top Pesto
- Pulse garlic and nuts in a food processor until a coarse paste forms.
- Add basil, parmesan, and reserved carrot tops; process until a coarse purée forms.
- Add olive oil and pulse until combined, then season with salt and pepper.
To plate, place a healthy dollop of carrot puree on a plate. Next add wilted chard, then 4 scallops on each plate. Top the scallops with pesto.
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- from Executive Chef Cory Bahr of Nonna, Monroe, Louisiana