Flavored with warm seasonal spices like cinnamon and nutmeg, then garnished with citrus touches, this sea scallop dish is packed with flavor. It's also fun and colorful, and makes a delightful presentation when served in scallop or clam shells.
As always, we recommend sourcing your scallops locally, or at the very least, within the US.
Rose Harissa is a beautiful blend of peppers and rose petals, adding both a spice and floral component to the dish. You can purchase the spice here.
Prepare seasonings in small bowl by combining coconut flour, cinnamon, nutmeg, coriander, and salt.
Rinse scallops under cold water and pat dry with paper towel.
Place scallops in plastic bag and add seasonings. Toss to mix well and place scallops in refrigerator for 1 hour or more.
Cut carrots into 1/2 inch pieces. Place carrots in blender with just enough water to make into a thick puree when blending. Blend on high speed until done.
In a medium saucepan, add grapeseed oil and heat to medium high heat.
Saute onions and garlic for 3 to 4 minutes stirring occasionally.
Mix in rose harissa seasoning to combine with onion and garlic.
Add carrot puree, orange juice and rice vinegar. Mix to combine ingredients and simmer (do not boil) for 5 minutes or so.
Remove sauce from heat and place in bowl. Set aside.
Heat skillet to medium high heat. Add coconut oil and spread evenly across bottom of skillet.
Cook scallops undisturbed for about 2 minutes until the bottoms begin to brown.
Flip scallops and cook another 1 to 2 minutes until cooked through but still slightly pink in the middle.
Remove scallops from heat and place on dish or in shells atop lime slices and orange-carrot sauce. Garnish with mandarin orange slices and serve immediately.
Ingredients
Directions
Prepare seasonings in small bowl by combining coconut flour, cinnamon, nutmeg, coriander, and salt.
Rinse scallops under cold water and pat dry with paper towel.
Place scallops in plastic bag and add seasonings. Toss to mix well and place scallops in refrigerator for 1 hour or more.
Cut carrots into 1/2 inch pieces. Place carrots in blender with just enough water to make into a thick puree when blending. Blend on high speed until done.
In a medium saucepan, add grapeseed oil and heat to medium high heat.
Saute onions and garlic for 3 to 4 minutes stirring occasionally.
Mix in rose harissa seasoning to combine with onion and garlic.
Add carrot puree, orange juice and rice vinegar. Mix to combine ingredients and simmer (do not boil) for 5 minutes or so.
Remove sauce from heat and place in bowl. Set aside.
Heat skillet to medium high heat. Add coconut oil and spread evenly across bottom of skillet.
Cook scallops undisturbed for about 2 minutes until the bottoms begin to brown.
Flip scallops and cook another 1 to 2 minutes until cooked through but still slightly pink in the middle.
Remove scallops from heat and place on dish or in shells atop lime slices and orange-carrot sauce. Garnish with mandarin orange slices and serve immediately.