Seared Sea Scallops with Cashew Butter Carrot Purée - alive magazine
This recipe is one of our family favourites. The seared scallops satisfy our seafood cravings and add a touch of elegance to any dinner or gathering.
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Colander
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Kitchen scale
- Paper towel
- Stove
Ingredients
- 1 lb (454 g) carrots, peeled and thinly sliced
- 2 Tbsp (30 mL) cashew butter
- Salt and pepper, to taste (optional)
- 18 sea scallops
- Sea salt and freshly ground black pepper, to taste (optional)
- 1 tsp (5 mL) avocado oil or grapeseed oil
- 2 Tbsp (30 mL) shelled and chopped pistachios
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