YumYum Divas YumYum Recipes: Carrot Cakes with Scallops & Parsley Cream, contributed by TwinLakesChef

Recipe Title: Carrot Cakes with Scallops & Parsley Cream

Contributed by: TwinLakesChef

Additional Credits for Recipe
Adapted from Gormet magazine

Note from the Diva
"Aux Petongles Avec Petite Creme De Persil La Tour Rose"

We have always made these in individual ramekins. Flipped over onto a plate, they make a very pretty presentation.

List of Ingredients
For the carrot "cakes"
1 ½ T minced shallots (I use the white part of green onions when desperate)
1 T unsalted butter (I have used salted)
1 LB carrots, cut crosswise in food processor into very thin (1 mm) slices; I have used v-slicer – thin
1 cup water
½ cup heavy cream (I have used ½ ‘n ½)
3 large eggs

1 ½ T minced shallots
1 garlic clove, minced and mashed to a paste with ¼ tsp. salt
1 T unsalted butter
32 small sea scallops (about one pound) I use the large scallops and sliced them into 3 thin coins.
½ cup dry white wine
1 cup heavy cream

1/3 T minced fresh parsley leaves
fresh lemon juice to to taste

Make the carrot “cakes”
In a large skillet cook the shallots in the butter over moderate heat, stirring until it is softened, add the carrots and salt and pepper to taste, and cook the mixture, stirring, for one minute.
Add the water, simmer the mixture, covered, for 5-10 minutes until carrots are very tender, and drain it.
In a food processor blend the remaining carrots with the cream, the eggs, (adjust salt and pepper to taste) until the mixture is very smooth.
Pour into a shallow 8x8 cake pan that has been oiled. Set in a larger pan and pour hot water in that pan to come about half-way up the side. Bake in a 350 degree preheated oven for about 20 – 30 minutes (tableknife inserted comes out clean.

While the carrot cakes are baking, in a 9-inch skill cook the shallots with the garlic paste and salt and pepper to taste in the butter over moderately low heat. Stirring, until it is softened. Arrange the scallops in one layer over the shallot mixture, add the wine and simmer the scallops, covered, for 2 to 3 minutes, (OVERCOOKED SCALLOPS GET TOUGH!) or until they are just cooked through. Transfer the scallops with a slotted spoon to a bowl and keep them warm. Boil the cooking liquid until it is reduced almost completely, add the cream, and boil the mixture, stirring occasionally, until it is thickened slightly. Stir in the parsley, the lemon juice, and salt and pepper to taste and keep the sauce warm.

Scoop a tablespoonful of carrot cake onto the center of a small plate; Arrange 8 scallop rounds around each cake & spoon the parsley sauce over the scallops.

If you wish to do individual carrot cakes: Line the bottom of 4 well-buttered ½ cup savarin molds or ramekins (to insure they come out easily I spray them with cooking spray, then cut a circle of waxed paper and lay in the bottom, then spray it with cooking spray) with a layer of carrot slices, overlapping the slices slightly, and put the molds in a shallow baking pan. Divide the carrot puree among the molds, pour enough hot water into the baking pan to reach halfway up the sides of the molds, and bake the carrot cakes in this hot water bath in the middle of a preheated 350 degree oven for 25 – 30 minutes, or until a tester comes out clean.
Run a thin knife around the insides of the molds and invert the carrot cakes onto dinner plates. Arrange 8 scallops around each cake and spoon the parsley sauce over the scallops

Cooking Time & Temperature
350 degrees F for 20-30 minutes or until a table knife comes out clean.

Number of Servings: 4 Servings.

Cookbook Category
Appetizers-Dips-Snacks-Finger Food
Fish & Seafood

General Cooking/Prep Method

Extra Features of Recipe
Difficulty Level-Moderate

Tested & Approved Recipe

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