Recipe Information

• Servings: 4
• Total Time: 60 minutes
• Difficulty: Medium

Ingredients

• Main Ingredients:
• 12 scallops
• 1 kg orange carrots
• 100 ml coconut milk (can substitute with chicken broth)
• 1 cm ginger, grated
• 1 purple or bicolor carrot
• 2 oranges
• 2 sheets of brick pastry
• 50 g butter
• 100 ml water
• 50 ml vinegar
• 25 g white sugar
• 1 pinch of salt
• Black pepper, to taste
• Equipment:
• 1 round cookie cutter (having more helps speed up the process)
• 1 pastry brush

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cut the brick pastry into strips approximately 2 cm high.
3. Melt half of the butter.
4. Using a pastry brush, spread the melted butter on a strip of brick pastry and wrap it around the cookie cutter.
5. Bake for 5 to 8 minutes until golden brown. You should have 12 rounds of brick pastry, which can be prepared a day in advance (be cautious as they are fragile).
6. Peel the orange carrots, chop them into pieces, and place them in a saucepan with the coconut milk, ginger, salt, and pepper.
7. Segment one orange and juice the other.
8. Cook the mixture gently for 20 minutes.
9. Blend until smooth, adding the orange juice to the puree.
10. In a small saucepan, bring the water, vinegar, and sugar to a boil, removing from heat at the first boil.
11. Thinly slice the colored carrot (using a mandoline if available).
12. Transfer the sliced carrot to a small bowl and pour the hot liquid over it to make pickled carrots.
13. In a hot pan, melt the remaining 25 g of butter and sear the scallops for 2 minutes on each side. Season with salt and pepper to taste.

Plating

1. Using the round cookie cutter, place three rounds of carrot puree on each plate.
2. On each puree round, arrange the pickled carrots in a decorative pattern.
3. Top each round with a disk of brick pastry and add a scallop on top.
4. Finish with a segment of orange.
5. Feel free to add microgreens or herbs like parsley for garnish.

Notes

This recipe can be prepared a day in advance by making the carrot puree and pickling the carrots, ensuring maximum freshness when serving.

Tips

• Experiment with different pickling spices for the carrots to customize their flavor.
• For the scallops, ensure your pan is very hot before searing for that perfect golden crust.

FAQs

Can I substitute scallops with another seafood?

Yes, shrimp or fish can be great alternatives.

How do I know when the scallops are done cooking?

They should be opaque and slightly firm to the touch.

Can I make the carrot puree ahead of time?

Absolutely! Store it in the refrigerator for up to 3 days.

What if I don’t have brick pastry?

Phyllo pastry can be a good substitute, though it may require different baking times.

What can I use instead of vinegar in the pickling process?

Lemon juice or apple cider vinegar are excellent alternatives.