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Pan-seared scallops, sautéed oyster mushrooms and cumin carrot puree |

Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish

Caramelized scallops, served with sautéed mushrooms. the cumin will enhance the carrot purée which will go very well with the undergrowth garnish.


The kind of mushroom may vary according to your tastes.


Recipe for 4 portions


8 Unit(s)
Scallops u15
50 Gr


200 Gr
Oyster mushroom
50 Gr
50 Ml
Canola oil
2 Clove(s)
Chopped garlic

Carrot puree

400 Gr
200 Ml
200 Ml
3 Tbsp
Cumin powder


1 Unit(s)
Lemon zests
1 Unit(s)
Lime zest(s)
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Prep

    Remove the small muscle from the side of each scallop.

    Separate each oyster mushroom well, cut the bases of them slightly to separate them.

    Peel the carrots and cut them into small cubes. (brunette)

  • Scallops

    In a skillet, melt the butter until it foams. Sear the scallops for 1 minute and 30 seconds on each side, the butter must be very hot.

    Reserve them on an absorbent paper.

    When serving, you can flash the scallops for a few seconds in a hot oven before serving them.

  • Mushrooms

    Melt the butter and canola oil together until they foam, sear the oyster mushrooms for 5 minutes on each side to caramelize them well.

    Add the garlic after the first 5 minutes.

    Season with salt and pepper at the very end of cooking.

  • Carrot

    Put the carrot brunoise in a saucepan with the water and milk, bring to a boil and cook until the carrot is completely cooked, about 30 minutes. Using a spider (or slotted spoon), take the carrot pieces only and put them in a Vitamix (Blender), add a little of the cooking liquid if necessary, then add the cumin, salt and pepper . Mix until you get a smooth texture.

  • On the plate

    Make a nice comma with the carrot purée at the bottom of the plate, add the sautéed oyster mushrooms in the hollow of the comma, all crowned with our delicious scallops. With a fresh lemon and lime twist on top and some sprouts.

The kind of mushroom may vary according to your tastes.

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