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5 from 2 votes

Grains of Paradise Seasoned Scallops with Gingered Carrot Puree

Peppery, but with a citrusy and herbal finish, grains of paradise make a fun pepper replacement. They are the seeds of a plant in the ginger family and are closely related to cardamom. Use them anywhere you’d use black pepper for a twist with a bit less pungent bite. I also added a bit of vanilla, citrus zest, and aniseed to the grains of paradise seasoning and paired it with carrot puree with a touch of ginger. For the image here, I pureed three colors of carrot separately and swirled them together on a plate before serving but for simplicity and ease, you can use one color.
Course Main Course
Cuisine American
Keyword american, carrot, dairy-free, dinner, egg-free, lunch, nightshade-free, nut-free, scallop, seafood
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 469kcal
Author Jenny Ross

Ingredients

Seasoning

Scallops

  • 6 scallops
  • 1 tablespoon avocado oil
  • 2 tablespoons butter or butter flavored coconut oil for dairy-free

Carrot Puree

  • 3 carrots peeled
  • 1/4 cup butter or butter flavored coconut oil for dairy-free
  • 1/4 teaspoon ginger fresh grated, or to taste

To Serve

  • carrot tops optional

Instructions

For the Seasoning

  • Place all the zests on a tray and let dry overnight in a warm and dry place. Add all seasoning ingredients to a coffee grinder and process to a powder (or use a mortar and pestle).

For the Carrot Puree

  • Combine the carrots with ginger and butter and add water to cover in a small pot. Bring to a boil and cover, simmering until the carrots are tender. Uncover and cook until most of the liquid is reduced. Transfer to a blender and bend until completely smooth. Season to taste with salt and set aside.

For the Scallops

  • Season the scallops on all sides with the seasoning blend. Heat the avocado oil in a medium pan until very hot.
  • Sear the scallops until golden brown, about 2 minutes then flip the scallops and cook the second side about 30 seconds more. Add butter to the pan and, using a spoon, baste the scallops for about about 1 minute more.

Notes

Protein:Energy Quotient [calories]: 0.17, Protein % of calories: 10.3%

Nutrition

Calories: 469kcal | Carbohydrates: 12g | Protein: 12g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 689mg | Potassium: 505mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16354IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg