Blackened Scallops

Roasted Carrot Purée, Creamed Kale, Goat Cheese, Toasted Pistachios

Chef Nick Dlugoss of Betts at Kimpton Schofield Hotel | Cleveland, OH

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Adapted by StarChefs  |  June 2025  |  Photo: Max Arnold

INGREDIENTS

Carrot Purée:
1 pound roughly chopped carrots
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 teaspoon kosher salt
Zest of ½ lemon

Creamed Kale:
Neutral oil
1 pound baby kale
3 ounces goat cheese
⅓ cup heavy cream
2 tablespoons unsalted butter
Kosher salt
Ground black pepper

To Assemble and Serve:
Yield: 1 serving
3 U8 or U10 scallops
Blackening seasoning
Neutral oil
1 tablespoon toasted and chopped pistachios

METHOD

For the Carrot Purée:
Heat oven to 425°F. Place carrots on a sheet tray and roast 20 minutes. Set aside. In a pan over medium heat, melt butter. Add heavy cream, salt, lemon zest, roasted carrots, and ¾ cup water. Bring mixture to a boil. Reduce heat and let simmer until carrots are tender. Strain, reserving carrots and liquid separately. Transfer carrots to a Vitamix Commercial blender. Add a splash reserved cooking liquid and purée until smooth. Season with salt. Transfer to an airtight container and reserve.\

For the Creamed Kale:
In a pan over medium-high flame, heat oil. Add kale and sauté until slightly wilted. Stir in goat cheese, heavy cream, and butter. Mix until combined and goat cheese has fully melted. Season with salt and pepper. Reduce heat and keep warm.

To Assemble and Serve:
On a work surface, lightly coat scallops in blackening seasoning. In a pan over medium-high flame, heat oil. Sear scallops 2 minutes on each side. Transfer to a work surface and let rest. On a serving plate, smear 1 spoonful Carrot Purée. Top with scallops, desired amount Creamed Kale, and pistachios.

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