Seared Sea Scallops With Spicy Carrot Coulis
Make a 2- to 7-letter word from the letters in each row. Add points of each word, using scoring instructions at right. Finally, 7-letter words get 50-point bonus. "Blanks" used as any letter have no point value. All the words in the Official SCRABBLE Players Dictionary, 5th Edition.
Yield: 4 to 6 servings Time: 45 minutes
For the carrot coulis:
1 1⁄2 cups sliced young carrots
12 large garlic cloves, peeled
1 cup chopped sweet onion
2 tablespoons white wine vinegar or sherry vinegar Generous pinch of ground cayenne
1 teaspoon kosher salt
1 tablespoon honey or sugar
2 cups chicken broth, light vegetable stock or water
For the scallops:
2 tablespoons extra-virgin olive oil
18 large dry-packed sea scallops, cleaned and patted dry
(about 1 1⁄2 pounds)
Kosher salt and black pepper
1 cup roughly chopped cilantro, leaves and tender stems
(from 1 small bunch)
2 tablespoons finely cut chives or green scallion tops 2 tablespoons thinly sliced Fresno, serrano or jalapeño
chiles
Lime wedges, for serving
Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary – it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
To serve, ladle about 1⁄4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.