Seared Diver Scallops with Carrot Purée, Wilted Rainbow Chard, and Carrot Top Pesto

steps

Scallops

1. Preheat oven to 350 degrees.
2. Heat olive oil in a heavy nonstick skillet over high heat.
3. Pat scallops dry and season with salt and pepper.
4. Sear in the skillet for 1 ½ minutes, being careful to not overcrowd.
5. 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

1. Peel and chop carrots into ½-inch pieces.
2. Boil until just cooked, strain, and place in a food processor.
3. Add the mascarpone and butter and pulse until smooth. Season with salt.

Rainbow Chard

1. Heat oil in a skillet over medium-high heat.
2. Add shallots, then greens, and season with salt and pepper to taste.
3. Add wine and toss until chard has wilted.

For Carrot-Top Pesto

1. Pulse garlic and nuts in a food processor until a coarse paste forms.
2. Add basil, parmesan, and reserved carrot tops; process until a coarse purée forms.
3. 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.