Seared Sea Scallops with Cashew Butter Carrot Purée

This recipe is one of our family favorites. The seared scallops satisfy our seafood cravings and add a touch of elegance to any dinner or gathering. Carrot purée is often made with browned butter, but the cashew butter in this recipe adds a toasted, nutty flavor, along with the benefits of healthy fats, fiber, and plant-based protein.

Protein packed

Scallops offer a great combination of flavor and are widely considered to be one of the healthiest seafood options. A serving of scallops (about 100 g) provides 137 calories and 24 g of lean protein. They’re also an excellent source of minerals and vitamins, including selenium, magnesium, zinc, vitamin B12, and iron.

Seared Sea Scallops with Cashew Butter Carrot Purée

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Servings

6

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Ingredients

• 1 lb carrots peeled and thinly sliced
• 2 Tbsp cashew butter
• Salt and pepper to taste (optional)
• 18 sea scallops
• Sea salt and freshly ground black pepper to taste (optional)
• 1 tsp avocado oil or grapeseed oil
• 2 Tbsp shelled and chopped pistachios

Ingredients 1 lb carrots peeled and thinly sliced 2 Tbsp cashew butter Salt and pepper to taste (optional) 18 sea scallops Sea salt and freshly ground black pepper to taste (optional) 1 tsp avocado oil or grapeseed oil 2 Tbsp shelled and chopped pistachios

Servings 6 Print Recipe

Instructions

Carrot purée

1. In saucepan of boiling water, cook carrots until very tender, approximately 25 to 30 minutes.
2. Reserving 1/2 cup of the cooking liquid, drain cooked carrots and transfer to blender. Add cashew butter and purée mixture until smooth. If purée appears too thick, add some of the reserved cooking liquid slowly until you achieve desired consistency. Season, to taste. Cover and keep warm.

Scallops

1. Pat scallops dry with paper towels, ensuring they are fully dried to prevent them from steaming during the cooking process. Season with sea salt and freshly ground black pepper, if using.
2. Heat cast iron skillet (or any heavy-bottomed pan) over high heat until very hot. Add oil to hot skillet. Place scallops in skillet, seasoned side down, ensuring they have enough space to sear without steaming each other. Prepare in batches, if necessary. Sear for about 2 minutes until a golden crust forms. Turn over and cook for about 1 minute more. Remove from heat immediately to avoid overcooking and transfer cooked scallops to clean plate.
3. To serve, spoon carrot purée onto serving dish and spread. Place 3 seared scallops on top.
4. Garnish with chopped pistachios and serve.