toodle.

Baked Heritage Carrots with Pan-Fried Scallops

Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.

SeafoodGluten FreeGourmetScallopsCarrots
Estimated Nutrition
Calories
1330
kcal / serving
5320.1 kcal total
Carbs
31.1g
per serving
124.2 g total
Fat
127.1g
per serving
508.2 g total
Protein
15.6g
per serving
62.4 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
300
g
Marmalade
Dairy
40
g
Unsalted Butter
Fruits
1
piece
Orange Peel
0.33
piece
Lemon
juice only
0.5
piece
Lemon
Liquids
2
tbsp
Ginger Juice
to taste
4
tsp
Orange Juice
5
tbsp
Carrot Juice
1
tbsp
Ginger Juice
NutsSeeds
3
slice
Fresh Ginger
fresh
1
sprig
Fresh Thyme
large sprig
1
sprig
Fresh Tarragon
large sprig
2
piece
Garlic
cloves
1
pinch
Ground Cinnamon
50
g
Fresh Coriander Leaves
1
handful
Micro Coriander
OilsFats
5
tbsp
Rapeseed Oil
500
ml
Extra Virgin Olive Oil
2
tbsp
Olive Oil
plus extra for drizzling
Seafood
10
piece
Scallops
cut in half lengthways
Vegetables
24
piece
Heritage Carrots
evenly sized, unpeeled
500
g
Carrots
peeled and chopped
50
g
Carrot Purée
from the prepared purée
1
handful
Carrot Tops
or fresh chervil

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15