We made the ugliest vegetable, celery root, last week in French Fridays with Dorie. This week we were suppose to make the ugliest fish: monkfish. Ever since I saw a picture of what this beast looks like I have been unable to eat it. I substituted scallops.
Scallops with Double Carrots
by Diane Balch
adapted from Dorie Greenspan's, "Monkfish and Double Carrots" from Around my French Table
For the carrots:
2 tablespoons of unsalted butter
1 tablespoon of extra-virgin olive oil
1 tablespoon of rosemary minced
1 pound of carrots sliced into 1/2 inch coins
1 cup of carrot juice (jarred is fine)
Bacon bits of 4 strips
salt and pepper
For the scallops:
The fat from cooking the bacon
1/2 of tablespoon of butter
16 ounces of scallops (thawed frozen is fine)
1) In a medium size sauce pan heat the butter and oil for the carrots. Add the rosemary, salt and pepper. Let infuse for a minute.
2) Saute the carrots in the butter/oil until lightly brown.
3) Add carrot juice and bring to a boil. Simmer for 5 to 10 minutes depending on how soft you like your carrots.
4) While carrots are simmering, in a large non-stick frying pan on medium high heat cook the bacon. I chop it into pieces before I cook it.
5) Add bacon bits to carrots and let sit until scallops are cooked.
6) On medium high, heat up the bacon fat and add 1/2 tablespoon of butter to it. When the pan is good and hot and the well dried scallops with a sprinkle of salt on them to the pan. Do not move them for 4 minutes. Flip and cook on second side for 2 to 4 minutes depending on thickness. If the scallops start to separate they are very done, get them off of the heat.
7) Serve scallops over potatoes, rice, or quinoa. Ladel carrots and broth over the scallops.
Click here for Dorie's Monkfish and Double Carrots recipe.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.