Pan-Seared Scallops – Recipes for Club + Resort Chef
pan-seared scallops, carrot-ginger purée, roasted heirloom carrots Recipe courtesy of Donny Troutman, CEC, Executive Chef, Yellowstone Country Club (Billings,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.clubandresortchef.com.
Ingredients
- unsalted butter
- carrot ginger purée
- olive oil blend
- U/10 dry-packed scallops
- salt
- black pepper
- maple syrup
- blood orange supremes
- pickled ginger
- roasted tri-color carrot halves
- bulls blood micro greens
- carrots
- ginger
- russet potato
- garlic
- shallot
- water
- vegetable base
- heavcream
- white pepper
- tri-colored heirloom carrots
- olive oil
- kosher salt
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