These scallops are a true delight; they can be served as appetizers, as shown in the picture, and if you prepare more carrot puree, they can also be a main dish. The optimal portion of scallops is 5 units per person, but in this case, consider having more appetizers.
Because I had fresh scallops with beautiful shells, I used them as an appetizer, but you can also buy them frozen from the specialized store Ocean Fish Moldova.
Ingredients:
- 1 kg St. Jacques scallops with shells (if you want to use them for serving).
- 500-600g carrots
- 50 g blue cheese
- a little heavy cream, add to taste
- ghee butter
- 100 g roe, optional for serving
- salt and pepper
Preparation method:
1. Peel and boil the carrots in salted water. When they become soft, put them in a blender and make a puree, add the cheese, heavy cream, and only after that, salt.
2. Fry the scallops until slightly browned in ghee butter. Do not prepare the scallops in advance; they cook quickly and dry out if left too long on the festive table. Serve them immediately and fully enjoy this sea delicacy.
Bon Appétit!
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