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Seared Scallops with Carrot-Ginger Purée and Citrus Sauce
Kevin Des Chenes' Ginger-Seared Scallops with Fresh Swiss Chard, Citrus Reduction and Carrot Ginger Puree
Nathan Congleton / TODAY
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(104 rated)

I love this recipe because it is simple recipe yet looks high end. All the flavors and textures blend together to make a bright and tasty dish.


  • Carrot-ginger purée

    • 2 cups chopped carrots
    • 2 cups chicken stock
    • 1 pinch crystallized ginger, chopped
    • Salt and freshly ground black pepper, to taste
  • Scallops

    • 1 cup all-purpose flour
    • 1 cup crystallized ginger, chopped
    • Olive oil
    • 12 extra large scallops
  • Swiss chard

    • 1 tablespoon butter
    • 3 cups Swiss chard, cleaned and chopped
    • 1 cup dry white wine, such as Pinot Grigio
  • Citrus reduction

    • 1 lemon, juiced
    • 1 lime, juiced
    • 1 orange, juiced
    • 1 tablespoon butter
    • 1 splash dry white wine, such as Pinot Grigio


For carrot-ginger purée:

In a small pot, add the carrots, chicken stock and crystallized ginger. Bring to a simmer and cook until carrots are soft, about 10 minutes.

Process the carrot mixture in a blender, or with a hand mixer, until a tight purée is formed. Season with salt and pepper to taste. Set aside and keep warm.

For the scallops:

1. In a blender, process the flour, crystallized ginger, salt and pepper until well combined and ginger is finely chopped. Transfer mixture to a shallow bowl.

2. In a sauté pan, heat a drizzle of olive oil over medium-high heat.

3. Dredge scallops in the flour mixture then place in the hot pan. Cook for about 1-1½ minutes on each side. Set aside and keep warm.

For the Swiss chard:

In the same sauté pan, heat the butter over medium high heat and add the Swiss chard and white wine. Cook until the greens are wilted. Season with salt and pepper to taste. Set aside and keep warm.

For the citrus reduction:

In a saucepan, combine the freshly squeezed citrus juices, white wine and butter. Season with salt and pepper and simmer until the mixture is reduced and thickens, about 5-10 minutes.

To serve:

Spread a few spoonfuls of the carrot purée on a plate, place a bed of Swiss chard on the puree, top with scallops and drizzle with the citrus reduction.

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Make these delicious ginger-seared scallops in minutes

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