Sautéed Diver Sea Scallops with Oyster Mushrooms and Sweet, Curried Carrot Sauce Recipe


  • 2 cups fresh carrot juice
  • 2 tablespoons sweet butter
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 small onion, peeled and finely minced
  • 4 ounces oyster mushrooms
  • 1 small apple, peeled and finely minced
  • 1 quart young spinach or other greens, washed
  • Pinch sea salt
  • Salt and pepper
  • 1 tablespoon curry powder
  • 2 tablespoons olive oil
  • 1+1/2 teaspoons ground turmeric
  • 1 pound large sea scallops
  • 1/4 teaspoon sweet paprika
  • 1 clove garlic, crushed and minced


  1. Make or buy 2 cups fresh carrot juice and set aside.
  2. In a small saucepan, heat 2 tablespoons olive oil and add the onion, apple, salt, spices and garlic. Cook slowly, until the flavors come out, about 5 minutes. Add the carrot juice and simmer 5 minutes more. Strain the sauce and set aside.
  3. In a medium-sized saucepan, heat 1 tablespoon olive oil and add the mushrooms. Lightly brown them, about 3 minutes, shake the pan, season them and cook 2 minutes more. Remove to a warm place.
  4. In the same pan, put the spinach with its water clinging to its leaves, season with salt and pepper, cover and cook until wilted.
  5. Remove from the pan and drain, Keep warm.
  6. In another sauté pan, sear the scallops by heating the olive oil in the pan, seasoning the scallops with salt and pepper and sautéing them on one side at a time until browned.
  7. Plate the dish by putting 2 tablespoons or so of the curried carrot sauce on a plate. Then place 2 or 3 scallops, some spinach, a mushroom or two, on top of the greens. Serve immediately.

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