This elegant Pan Seared Scallops Recipe is served over an amazing purple carrot and ginger chutney and potato and leek soup. This post is #sponsored by A Table is Set: A four city tour served with a Coke. All opnions are my own.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I live for amazing food and recipes. I watch cooking shows, try different restaurants, and read cookbooks for fun. Call me a foodie nerd. So imagine how thrilled this foodie nerd was to hear about the Soul Food Sessions Tour, The Table is Set: A four city-tour served with a Coke.
So what is Soul Food Sessions? It's a series of nonprofit dinners in Charlotte, NC that was created to help increase diverity in the culinary industry. The movement acknowledges and supports people of color in the culinary, hospitality, and beverage industry. I have to say that I am excited about this movement. The need for diversity in the food blog world was one of the reasons I started My Forking Life. I am honored they asked me to help spread the word about their upcoming tour.
Soul Food Sessions has partnered with Coca-Cola Consolidated to take their dinners on a four city tour. The tour starts in Charlotte, NC (their home market) on June 19th, 2018. Next stops will be Washington DC, Baltimore MD, and Charleston SC.
Now what does any of this have to do with these scallops? Everything!!!! I was blessed with the opportunity to create this pan seared scallops recipe that will be served at the dinner in Charlotte, NC. It was my first time making scallops. It was my first time making chutney. But the results? AMAZING!!! I truly hope they can bless your palet with this dish in all 4 stops because it is delicious!
I wish I could say that I created this recipe but all credit goes to Chef Greg Williams, one of the founders of Soul Food Sessions and co-owner of What the Fries Food Truck. Let's just say the man is a culinary genius. The flavor of that chutney had me dancing around my kitchen in joy. It has now been deemed a staple recipe for our home kitchen.
I had a blast recreating this dish and I learned a ton about picking scallops and cooking chutney. Check out my step by step photos below to learn what I learned.
That's one great thing I can say about this tour, it will awaken your inner foodie and encourage you to try foods you wouldn't typically eat at home.
It's recommended that you pair this pan seared scallop recipe with Coca-Cola Zero Sugar. Coca-Cola Zero Sugar brings to the forefront the richness of scallops combined with the boastful flavors of ginger and garlic in the chutney.
Information about the Charlotte Event:
Date: June 19, 2018
Location: Free Range Brewin
How to purchase tickets: Purchase Your Ticket Here
Pan Seared Scallops Recipe Paired with Coca Cola
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 ¾ 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
GARNISH
- chives
- balsamic vinaigrette
BEVERAGE PAIRING
- Coca-Cola Zero Sugar
Instructions
PREPARE THE PURPLE CARROT CHUTNEY.
- 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.
- 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.
- Spoon potato leek soup into base of bowl. Top with chutney and scallops. Finish with chives and balsamic vinaigrette.
- Serve and enjoy with a Coca-Cola Zero Sugar.
Rae says
I don't cook scallops very often, but I didn't know about the small muscle that should be removed... I wonder if I'll actually enjoy scallops with this bit of knowledge now. That chutney looks great!
Tanya says
Thanks so much! The fish market guy mentioned it to me. I was like mind blown!
ali randall says
Yum...I love scallops but my husband hates when I make them inside. I will have to share this recipe with my next door neighbor who has no problem making them inside and join her for dinner.
Tanya says
That's a great idea! I wish I had a neighbor like that.
georgie says
what a great recipe! i absolutely love scallops, just am not sure how to cook them so i love your process shots!!
Tanya says
Thank you!! So glad they helped! It's a lot easier than you think and they are so quick and easy.
Haley D Williams says
I have to make these at home! Great way to impress my family!
Tanya says
My family was impressed for sure.
Marie – Not Enough Cinnamon says
I love the idea of this tour - I wish I could join and eat all that wonderful food!!
Tanya says
I'm seriously thinking of sneaking on the bus to go to all the stops 😉
Mila Buckley says
I've always been afraid to do scallops at home, but this recipe really made me want to try!
Charla says
I absolutely love seafood BUT I'm nervous about searing scallops. I'm worried that I may overcook them but your recipe sounds too good of an opportunity to miss.
Jazz says
This looks and sounds delicious! I really appreciate the step-by-step photos and thanks for the tip about removing the side muscle.
Erika says
First of all I love just about anything paired with a Coca Cola so that is a win for me! I have cooked scallops before, but was unaware of the "side muscle." Great tip! I will pay attention to that next time. All of the elements of this dish look amazing and I cannot wait to try this myself!
Aaron says
The purple carrot chutney sounds delicious paired with the scallops! I've been wanting to do a photo shoot with purple vegetables for a while so I will have to include this recipe!