Seared sea scallops with spring vegetable salad and curried carr - KPTV - FOX 12

Seared sea scallops with spring vegetable salad and curried carrot cashew mousse

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This recipe is courtesy of Tina's Restaurant in Dundee. Serves four.


  • 8 large scallops
  • 8 asparagus, thinly shaved
  • 1/2 cup fresh peas, if frozen, defrosted
  • 4 radishes, thinly sliced
  • 1 cup mixed herbs (parsley leaves, mint leaves, tarragon leaves, chive tips)
  • 1 orange, juiced
  • 1 Lemon, juiced
  • Good olive oil
  • Salt, to taste
  • 4 large carrots, peeled, cooked until very soft in salted water
  • 3/4 cup roasted cashews
  • 1 teaspoon fresh Madras curry powder
  • 1 lemon, juiced


  • Pat scallops with a towel and season with salt.
  • In a bowl, combine your orange and lemon juices and a pinch of salt. Whisk in your olive oil to a dressing like consistency. Taste for seasoning. Set aside.
  • In a blender, combine cooked carrots, curry powder, cashews and lemon juice. Puree until very smooth adding olive oil to achieve a velvety texture. Salt to taste.
  • In a large saute pan, heat 1/4 cup olive oil until it ripples. Sear scallops over medium-high heat about 3 to 3 1/2 minutes, flip and sear the other side, for medium rare.
  • Warm the carrot cashew puree gently in a pan.
  • Toss all of your salad ingredients in a bowl. Taste for salt.
  • On 4 plates divide puree in the center, place scallops on top and mound the spring salad tightly next to the scallops.
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