Charlotte Events · Recipes

The Table Is Set: Seared Scallops Recipe

Here’s a new one for ya! A RECIPE.

And I’m so pleased that my first recipe post on EatDrinkCLT is in support of an awesome event.

On Tuesday, June 19, the first of several Soul Food Sessions dinners will occur right here in Charlotte at Free Range Brewing. Soul Food Sessions was founded in 2017 with the mission to “break stereotypes and enhance opportunities for African American chefs by hosting dining experiences that feature diverse culinary talents and open the conversation about equal opportunity in the food industry.”

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This fantastic organization has partnered with Coca-Cola Consolidated (Charlotte’s local Coca-Cola bottler) for “The Table is Set: A Four-City Tour Served with a Coke.” The tour starts in CLT then moves to Washington, D.C., Baltimore, M.D., and Charleston, S.C.

Tickets to our local dinner can be purchased online. And at this event, you’ll get to try the dish I’m about talking about today: Seared Scallops with Purple Carrot Chutney. The ginger and garlic in the chutney are meant to perfectly pair with Coca-Cola Zero Sugar. And who can resist golden brown scallops?!

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This recipe was created by the very talented (and Soul Food Sessions co-founder) Chef Greg Williams of What The Fries CLT food truck. Chef Williams attended Johnson & Wales and has been serving up delicious dishes for the past 15 years.

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I’ll admit that it was a leap of faith for me to re-create such a decadent dish. As you know, I’m more of a dining-out kind of gal, but I’m always up for a challenge (and I’m truly trying to be better in the kitchen.) My chutney could use a little work, but I was impressed with my scallop-searing skills.

Here’s the tasty recipe (all verbiage courtesy of A Table is Set):

INGREDIENTS

Purple Carrot Chutney

  • 2 purple carrots, finely grated
  • 1 red onion, thinly sliced
  • 2 cloves garlic
  • 1 cup grated ginger
  • 1 cup sugar
  • 1 3/4 cups balsamic vinegar
  • 1 tablespoon olive oil

Seared Scallops

  • 6 U10 scallops
  • salt and pepper to taste
  • 1 tablespoon olive oil

Potato Leek Soup

  • 2 cups potato leek soup (I found one in the soup section of my local Harris Teeter.)

Garnish

  • chives
  • balsamic vinaigrette

Beverage Pairing

  • Coca-Cola Zero Sugar

DIRECTIONS

Prepare the Purple Carrot Chutney.

1. Heat 1 tablespoon olive oil in medium sauté pan over medium heat. Add carrots, onion, garlic, ginger and sugar. Let brown and caramelize for 5 minutes. Add balsamic vinegar to deglaze pan. Cook for 30 minutes. Set aside.

Make the scallops.

2. Heat 1 tablespoon olive oil in medium sauté pan over medium heat. Dry scallops with paper towel and salt and pepper to taste. Add to pan, being careful not to overcrowd scallops. Sear until golden-brown; flip and repeat.

Plate the Dish.

3. Spoon potato leek soup into base of bowl. Top with chutney and scallops. Finish with chives and balsamic vinaigrette.

Enjoy!

4. Serve and enjoy with a Coca-Cola Zero Sugar.
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