Pan-Seared Curried Scallops with Carrot-Ginger Puree and Asparagus "Fettuccine"

OK. The weekend is usually when I have some time to get a little creative in the kitchen. Some of you who know me know that I burnt up a few months putting together this database which essentially cross-references a bunch of ingredients. Well, asparagus is in season here in England. My search started there, and here's what came out of it. I wanted to do a mint foam with it but that did not turn out, so I skipped it. The rest of it was really good. I hope you can try this original recipe!

FOR THE CARROTS:
15 g butter
2 tablespoons ginger, chopped
2 carrots, peeled and sliced into rounds
salt and pepper
50 milliliters milk

FOR THE ASPARAGUS "FETTUCCINE" AND TIPS
8 asparagus, spears, peeled into strips with a vegetable peeler, tips cut off and reserved
1 tablespoon olive oil
1 tablespoon butter
salt and pepper

FOR THE SCALLOPS:
8 scallops, large, roe removed
salt and pepper
1 teaspoon curry powder, or garam masala
2 tablespoons olive oil
1 tablespoon butter

2 tablespoons watercress, small, micro-greens (for garnish)
olive oil, good quality extra-virgin

Preheat the oven to 50C/130F.

THE CARROTS:
Blanch the carrots in a pot of boiling salted water for 30 seconds. Drain and place into ice-water to arrest the cooking. Drain and rinse.

In a skillet or fry pan, heat the butter over medium heat. When hot, add the ginger and let it sizzle away for 30 seconds or so, until fragrant. Add the carrots, salt and pepper (to taste) and toss to coat. Reduce the heat to medium low and cook for 20-25 minutes until somewhat tender.

Place the carrots in a blender and blend until you have a smooth puree. Add a little milk at a time, if you need to, to smooth the consistency out. Pass through a sieve to work the lumps out. Set aside.

THE ASPARAGUS:
Blanch the asparagus slices and tips in a pot of boiling salted water for 30 seconds. Drain and place into ice-water to arrest the cooking. Drain and rinse.

THE SCALLOPS:
Rinse and pat the scallops dry. Season one side with salt, pepper and curry powder (or garam masala).

TO FINISH: Heat a non-stick, smallish fry pan to medium heat. Add a drizzle of olive oil. When heated, add the carrot puree and heat through. Check the seasoning and place in the oven just to keep warm.

Heat another small fry pan with a drizzle of olive oil and the butter over medium heat. When the butter has foamed and subsided. Add the asparagus strips and tips, some salt and pepper and toss to combine. Cook until heated, tossing through occasionally for a few minutes. Place in the warm oven.

Heat a medium non-stick fry pan over medium-high heat. Drizzle the olive oil in. When the pan is starting to smoke, add the scallops in (in a clock pattern starting at 12 o'clock), seasoned side down. Quickly season the other side of the scallops with more salt, pepper and garam masala. Let cook for 45 seconds, then quickly flip the scallops over (starting with the 12 o'clock scallop - the first one you put in) and cook them for another 45 seconds, adding the butter. The butter will melt almost immediately; tip the pan so the melted butter pools to one side. Take a spoon and rapidly baste the scallops with this butter during this 45 seconds of cooking. Remove from the pan and place on some paper towel to drain.

ASSEMBLE: Place a big dollop of carrot puree on the plate and, using a spoon, drag it across the plate. In the middle of the puree, place four small piles of your asparagus "pasta" in a row on each plate. Place a scallop on top of each asparagus pile and then an asparagus tip on each scallop. Drizzle with good quality olive oil and sprinkle the plate with microgreens. Serve hot.