- 1 lb of Downeast Dayboat scallops (fresh or frozen_
- Kosher salt
1 tablespoon coconut oil, butter or Ghee
- 1 lb loose carrots, peeled and chopped into cubes
- 1/2 tsp cumin
- 1 tablespoon olive oil
- 1 small russet potato, peed and shopped into cubes
- 1 small yellow onion (vidalia or other sweet onion is best)
- 4. 5 cups of chicken broth (for vegetarian use Dashi
Heat olive oil in a large heavy-bottomed pot. Add chopped onions and cook until translucent, about 5-5 minutes.
Add chopped potatoes to the pot and let cook for 10 minutes, stirring occasionally to ensure the potatoes don't stick the bottom.
Add chicken broth and bring to a boil. Then lower heat to a simmer and let cook for 10 minutes or until potatoes are soft.
Add roasted carrots to the soup and cook for 2 minutes.
Take the pot off of the heat and use a submerged blender to combine until smooth. The sauce should should be thick. Add salt and pepper to taste.
- Get a heavy bottomed-pan nice and hot.
- When pan is hot, add a VERY thin layer of coconut oil or a mixture of butter and olive oil. Using too much oil results in messy splattering, and don't use straight butter - the smoking point is too low so you'll set off the fire alarms!
- Pat your scallops dry (they have a natural moisture even when totally "dry"), season with salt and/or pepper and place in the pan. Make sure there's at least an inch between your scallops. If you crowd the pan, they'll steam so you won't get a nice sear.
- Cook for about a minute or two on the first side. Then use tongs to look at the side that's been against the pan. If it's nice and brown, flip it. If it's not, put it back and wait until it is.
- They should cook for between one and two minutes on the first side, and a little less on the other side, depending on how big they are and how hot your pan is. Remove from pan.
- Serve soup in bowls with 3-4 scallops on top.
Serve with a dollop of sour cream, parsley or cilantro.
An Autumn fave.