Seared Scallops with Smoked Carrot Purée, Salsa Verde and Serrano Crisps | Fast Ed
1 Preheat oven to 200°C. Steam the carrot until tender, then purée with ¼ cup olive oil until very smooth. Season with salt and white pepper then spread
Ingredients
- 300g carrots, peeled and chopped
- ¾ cup extra virgin olive oil
- Sea salt flakes and freshly-milled white pepper
- 2 Tbsp woodchips
- 4 slices Serrano ham
- 1 bunch parsley leaves
- 1 bunch mint leaves
- ½ bunch thyme leaves
- 3 tsp baby capers
- 4 anchovy fillets
- 4 cloves garlic, chopped
- ½ tsp chilli flakes
- Finely-grated zest and juice of 1 lemon
- 12 large scallops, roe off
- Cooking oil spray
- 2 small figs, quartered
- Micro herbs, to garnish
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