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Scallops with Carrot Purée, Asparagus, and Pistou
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Carrot Purée and Pistou

Make the carrot purée and pistou first and set aside. Carrot purée can be warmed up before plating with the scallops and vegetables.
Author adapted from "The A.O.C. Cookbook" Suzanne Goin

Ingredients

  • Carrot Purée
  • 2 lb. carrots peeled and cut into 1/2 inch size pieces
  • handful of basil stems use leaves for pistou
  • 3/4 cup extra virgin olive oil
  • 1 cup white onion diced
  • kosher salt and pepper
  • 1. Steam the carrots with the basil stems for about 20 minutes or until tender.
  • 2. Heat a large sauté pan over high heat for 1 minute. Add the 1/2 cup olive oil and onions. Season with salt and pepper. Cook the onions for about 5 minutes or until translucent stirring occasionally. Add the steamed carrots and cook for about 8 minutes or until carrots are lightly caramelized.
  • 3. Purée the mixture in a food processor until smooth. With the motor running gradually add 1/4 cup olive oil process until incorporated. Set aside.
  • Pistou
  • 1 small clove garlic
  • 1 cup basil tightly packed
  • 2 tablespoons parsley
  • 1/2 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1. In a mini food processor process garlic and 1/4 teaspoon salt. Add the basil and parsley process to blend. Slowly add olive oil and blend again to combine. Set aside