Carrot and ginger velouté with scallops

Ingredients

For 1 serving

• Carrots4
• Potatoes100 g
• Shallot20 g
• Ginger5 g
• Scallops130 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Chives3 g
• Baguette40 g
• Saltto taste

Contains: gluten, shellfish, celery,

Method

1. Peel the carrots and slice them into rounds; peel the potatoes and dice them into about 1.5 cm pieces; chop the shallot; peel and grate the ginger. Heat the vegetable stock.
2. Heat half the oil in a saucepan over medium heat and fry the shallot and ginger for 2–3 minutes, until the shallot is translucent and the ginger smells fragrant.
3. Add the carrots, potatoes and hot stock, bring to the boil and simmer over medium-low heat for 20 minutes, until the carrots crush easily.
4. Blend with a stick blender until silky smooth and season with salt; keep it warm.
5. Pat the scallops very dry with kitchen paper and salt them. Heat the remaining oil in a non-stick pan over high heat and sear them for 1 minute per side, without moving them, until they have a golden crust and are still tender inside.
6. Pour the velouté into a bowl, set the scallops on top, finish with snipped chives and serve with the baguette.