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Seared Scallops with Creamy Carrot Puree and Microgreen Salad

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Seared Scallops with Carrot Puree Micorogreen Salad

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Ever wonder how to create restaurant style seared scallops at home?  We’re here to help!

This easy, impressive and deceptively lean dish will make you feel like you’re enjoying a meal at an upscale restaurant minus all the excess fat, calories, sugar, salt and price tag.

This recipe is so balanced that you’ll be burning fat and building muscle at the same time!

A high quality, non-stick pan will be needed to help you to get that perfect sear on your scallops.


Then use your high-powered blender to make the creamy and sweet carrot puree.

Top it all off with a some micro greens to add acidity to the dish as well as Vitamin A and dive in!

Try amazing recipes just like this in Blender Babes’ favorite meal planning tool/app. Click here to learn more and get our FREE 7-Day Slim Down Meal Plan!

If you try this recipe let us know by rating it in the comments. HAPPY BLENDING! 🙂

Seared Scallops with Carrot Puree by Valerie Cogswell via @BlenderBabes

Seared Scallops with Creamy Carrot Puree and Micro Green Salad

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Course: Main Dish
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
5 servings
Calories: 223kcal
Author: Valerie Cogswell


For the Carrots:

  • 10 large carrots peeled and chopped
  • 32 ounces of low sodium organic, msg free vegetable broth
  • 4 garlic cloves peeled and smashed (don’t chop!)
  • Sea salt as needed
  • Honey as needed

For the Scallops:

  • 20 ounces sea scallops
  • Extra virgin olive oil
  • Sea salt as needed
  • Fresh ground black pepper as needed

For the Salad & Dressing:

  • 3 tbsp. finely minced green apple
  • Juice from ½ lemon
  • About 3 tbsp. extra virgin olive oil
  • 1 garlic clove minced
  • Honey as needed
  • Sea salt as needed
  • Fresh ground black pepper as needed
  • 1 package of microgreens


  • Clean and cut carrots as needed and then place in the pot with the garlic and vegetable stock. Bring to boil and then simmer them covered. Cooking time is about 30 mins. After they are cooked tender, place the carrots and garlic in the blender.
  • For Blendtec and Vitamix: Pulse a few times, take a spatula and scrap the sides of the jar to the center. pulse again. Do this until the mixture is puree'd.
  • Remove the scallops from the fridge and allow to sit on the counter top to bring to room temperature. In the meantime, in a medium saucepan, simmer carrots with stock and garlic until tender.
  • Drain carrots, remove the garlic and reserve the liquid. Combine the carrots with 1/2 c cooking liquid in a blender.
  • For Blendtec: Press the SAUCES/DIPS/DRESSINGS/BATTERS button OR blend on a Medium to Medium-Low speed for 30 seconds. 
  • For Vitamix and other variable speed blenders: Select VARIABLE speed #1. Turn on machine and quickly increase speed to #10/high. Run for 30 seconds using the tamper, or until creamy, smooth and the texture of baby food.
  • Add some of the cooking liquid from the carrots if necessary to help to smooth out the puree. Sweeten with a drizzle of honey if needed. Season to taste with sea salt. Keep warm.
  • Season scallops with salt and pepper. Heat a large, heavy, non-stick pan over medium high heat. Once pan is hot, add a touch of extra virgin olive oil to the bottom of the pan and swirl to coat. Once oil is hot, sear scallops in batches until caramelized on each side, being careful to not crowd the pan and only turn the scallops one time.
  • While scallops sear, whisk together the ingredients for the dressing. Place the microgreens in a bowl and drizzle a little of the dressing on top- toss to coat (you will have leftover dressing).
  • To serve, plate each dish individually. Spoon creamy carrot puree on to a plate (this dish looks beautiful on a white plate). Place about 4 scallops on top. Top with the lightly dressed micro green salad. Enjoy!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes


Serving: 1g | Calories: 223kcal | Carbohydrates: 20g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 529mg | Potassium: 645mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20390IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg


Microgreens is the universal term to call a variety of leafy greens that are harvested at a very early stage. This includes cilantro, arugula, basil, chives, and parsley. 

Though they have been available for quite some time in health food stores and some specialty farmers markets, their increasing popularity is due partly to their ability to pack a lot of flavor in a small amount, as well as their flexibility in being included in a dish.

The nutritional profile of each microgreen depends greatly on the type of microgreen you are eating.

Leafy greens are a good source of beta-carotene as well as iron and calcium. Dark green leafy vegetables such as kale and chard are also high in lutein and zeaxanthin.

Because microgreens require only minimal sunlight and space to grow, they can be grown in your kitchen or in a windowsill allowing you to control the type of microgreens as well as their growing conditions.

Seared Scallops with Carrot Puree by Valerie Cogswell via @BlenderBabes

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Valerie Cogswell
Valerie Cogswell
A unique blend of Chef and Certified Nutrition Coach rolled into one, Valerie Cogswell attended Johnson & Wales University, where she earned degrees in both nutrition and culinary arts. For the past 12 years, Valerie has worked one-on-one with thousands of clients, helping them let go of their dieting pasts and get fit with the food they love. Her decadent recipes are based on the science of blood sugar stabilization and designed to help you to naturally burn fat, boost your metabolism and look and feel younger, healthier and leaner. You can find Valerie's more of restaurant-worthy recipes in the New York Times Bestseller Body Confidence or on her website,  Facebook, Twitter & Instagram.

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