• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tiny Urban Kitchen
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Uncategorized

    Pan Seared Sea Scallops with Carrots and Cumin puree, Saffron Oil, Black Trumpet Mushrooms and Orange Zest

    Published: Sep 1, 2001 by Jennifer Che

    Carrots Puree
    1 lb carrots
    1 teaspoon ground cumin
    2 T olive oil blend
    Peel and cut carrots into 1 cm rounds.  Toss carrots together with cumin and olive.  Wrap the entire mixture together tightly in foil.  Roast in the oven for 450 degrees for 20 minutes or until tender.
    Blend in a blender until smooth.
    That's it!  Set it aside.



    Saffron Oil
    2 oz olive oil blend
    2 oz EVOO
    1 large pinch of saffron
    2 teaspoon hot water

    In a small jar, crush the saffron threads with a back of a spoon.  You should end up with about 1 teaspoon of crushed saffron.  Stir n 2 teaspoon of hot water and let it sit for 10 minutes.
    In a small saucepan, heat ½ cup each grape seed oil and EVOO over low hear until hot.  Pour the contents of the saucepan over the saffron in the jar.  Cover and sake the jar vigorously.  Set aside to infuse for at least 24 hours before using.
    Pan Frying Scallops
    Heat the cast iron skillet until it is very hot (almost smoking).  Add oil and add scallops.  Cook for about 2-3 minutes until browned on one side.  Flip the scallops over.  Turn off heat.  Add about 1-2 teaspoon butter and baste the scallops once the butter has melted.
    Sauteed Mushrooms
    Sautee your favorite mushrooms with a little bit of olive oil, salt, and pepper.
    Plating
    Of course how you do this is entirely up to you, but I thought it was cool to see how they did it.  Smear on some puree, put scallops on top, then the mushrooms, and finally finish with some saffron oil and orange zest.  Beautiful!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Uncategorized

    • London Trip Report - Spring 2022
    • I'm on a Podcast! Complete List of Restaurants & Posts Mentioned
    • Hi Rise Vanilla Loaf
    • Celeriac Apple Potato Soup

    Recent Posts

    • Wing Restaurant by Vicky Cheng May 22, 2023
    • A Weekend in Bergamo Italy - Trip Report May 17, 2023
    • Bryan's Birthday at 8 1/2 Otto e Mezzo Bombana May 10, 2023
    • Godenya Hong Kong May 8, 2023
    • Chung Kee - Lockhart Cooked Food Centre Wan Chai May 6, 2023
    • Fiata Pizza Hong Kong May 3, 2023
    • 48 Hours in Warsaw Poland - Trip Report May 1, 2023
    • A Month in Boston: our first post-Covid Trip April 28, 2023

    Primary Sidebar

    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • Wing Restaurant Hong Kong
      Wing Restaurant by Vicky Cheng
    • Hotel Excelsior San Marco Roof Garden Restaurant Bergamo
      A Weekend in Bergamo Italy - Trip Report
    • Otto e Mezzo Bombana
      Bryan's Birthday at 8 1/2 Otto e Mezzo Bombana
    • Godenya Hong Kong
      Godenya Hong Kong

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2022 Tiny Urban Kitchen