Garnish with a few microgreens. Place the seared scallops on top. Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Anyway, I am happy to be back in France as I start cooking again. Spoon some carrot puree on a plate. Try not too add too much hazelnut for not over tasting the carrot, so just a tbsp, not more. Vadouvan Carrot Puree An easy recipe made with carrots and silk tofu topped with “just all right” roasted mushrooms to add a bit of crunchiness to the smooth purée. Sprinkle with nigella or black sesame seeds. https://www.thespruceeats.com/puree-of-carrot-soup-recipe-995947 I wanted to share with you this winter ideal and comforting meal. *Instead of scallops, the carrot puree also pairs well with firm whitefish such as halibut, cod, haddock, sea bass, snapper, etc.
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