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Seared Scallops on Carrot Coconut Purée

Easy recipe
Seared Scallops with Carrot Coconut Purée

I often make seafood when my husband is having a steak or a burger because I don’t eat red meat and he doesn’t love seafood. Therefore my default is usually some type of shrimp dish or linguini and clams or something with calamari but there were some beautiful large scallops on sale at Whole Foods so I went for it and came up with Seared Scallops on Carrot Coconut Purée.

Scallops are easy to prepare likewise, they can be overcooked very easily and become rubbery and loose their subtle flavor altogether. Be sure to keep that in mind when you are pan-frying them. They cook in just a touch of butter and olive oil, with a bit of miso paste, a quick pan fry and that’s it for these little mollusks.

Turns out, the Carrot Coconut Purée was the perfect compliment to the scallops and just as easy to make as well.

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Seared Scallops on Carrot Coconut Purée

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 25 minute
  • Yield: 2 servings 1x
  • Diet: Gluten Free


A simple preparation that looks so pretty.




  • 10 large scallops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons white miso paste
  • 1/2 teaspoon salt
  • Freshly ground pepper

Carrot Coconut Purée

  • 1 pound carrots (orange or a mixture of orange, white and yellow), peeled and cut into 1 inch pieces
  • 1 large shallot, diced
  • 1 tablespoon olive oil
  • 1/2 cup coconut milk
  • 2 teaspoons Sriracha
  • Salt and pepper to taste


  1. Fill a medium saucepan with water and bring to a boil. Add 1 teaspoon of salt and carrots and cook until quite tender ( 10-12 minutes).
  2. Heat up a small skillet with 1 tablespoon oil then add shallots and 1/2 teaspoon salt. Cook until slightly golden brown.
  3. Mix miso with a teaspoon of warm water in a small bowl, stir and set aside.
  4. Salt and pepper scallops on both sides.
  5. Heat a large skillet, after a minute, add oil and butter, when butter is melted, place scallops in pan and let brown for 3 minutes without moving. Add the miso then Flip scallops over and cook 2-3 more minutes until nicely browned.
  6. When carrots are done, strain and place into a food processor or blender along with shallots, coconut milk and Sriracha and blend until very smooth, about a minute.
  7. Taste and adjust seasoning. Add additional Sriracha, salt and pepper.
  8. Serve scallops on top of carrot coconut purée.

Additional sauce

  1. 1 tablespoon mayonnaise
  2. 1-2 teaspoons Sriracha
  3. 1 teaspoon toasted sesame oil
  4. Mix ingredients in a small bowl and place a dollop on top of each scallop.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Healthy

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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