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.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
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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
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
- 6 U10 scallops
- salt and pepper to taste
- 1 tablespoon olive oil
POTATO LEEK SOUP
- 2 cups potato leek soup
- balsamic vinaigrette
- Coca-Cola Zero Sugar
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.