Sea Scallops over Carrot Mash

I’ve put this one off for a while because I didn’t make it. But frankly, my blogging performance has been so despicable lately that I obviously need some assistance. So here it is. Scallops that I didn’t cook, which were delicious. And extra fancy touches, which I wouldn’t have thought of myself.

I hope there won’t be too many of you out there judging me for posting scallops on a Wisconsin food blog. Not very “local” of me, right? Well… your arguments fly right out the window as soon as these sea creatures encounter your taste buds. We shouldn’t have to suffer just because we are land-locked.

Sea Scallops over Carrot Mash

(with asparagus)

1/2 pound scallops

1/2 pound asparagus

1 lb carrots, peeled and chopped

2 tbsp olive oil

2 tbsp butter

zest of lemon

salt to taste

pepper to taste

Preheat the oven to 400. Drizzle 1 tbsp of olive oil over the carrots and roast for 1 hour. Puree in a food processor.

Leave the oven at 400 and roast the asparagus, drizzled with the other tbsp of olive oil and salt/pepper to taste, for 20 minutes.

Turn the burner on low/medium and melt the butter. Sear the scallops in the butter for 2-3 minutes on each side, until just barely browned. Salt and pepper the exposed sides.

Arrange on a plate in an aesthetic way, and daintily sprinkle the scallops with zest of lemon.

Savor slowly and appreciatively.