← All recipes

Baked heritage carrots with pan-fried scallops

Baked heritage carrots with pan-fried scallops comes together with Orange Juice, Carrot Juice, Ginger Juice, Rapeseed Oil, and Olive Oil Plus Extra For Drizzling. Keep it handy for the next time you cook it.

Ingredients

• 4 tsp
• 5 tbsp
• 1 tbsp
• 5 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place the carrots into the middle of the foil and add the butter, ginger slices, thyme, tarragon, garlic and orange peel.

2. 2

   Season with salt and freshly ground black pepper, gather up the edges of the foil and seal to make a parcel.

3. 3

   Bake in the oven for 40 minutes, or until the carrots are tender. Keep warm.

4. 4

   Blend the carrots in a blender to a smooth purée, then pass through a sieve.

5. 5

   Season, to taste, with the ginger juice, salt and freshly ground black pepper.

6. 6

   Keep warm.

7. 7

   For the carrot and ginger vinaigrette, whisk all of the ingredients together in a bowl until smooth.

8. 8

   Season, to taste, with salt and freshly ground black pepper.

9. 9

   For the coriander oil, heat the oil and coriander in a saucepan to 80C/175F.

10. 10

    Blend the mixture in a blender for 2-3 minutes, then pass through a sieve lined with muslin.

11. 11

    Heat the olive oil in a frying pan and fry the scallops for 45 seconds on each side.

12. 12

    Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice.