Full disclosure up front – I did not make the purée of any of these vegetables! Whew, glad I got that off my chest first. Anyways, this trio of vegetable purees caught my eye at Wegmans. I just saw a beautiful plating in my head and had to buy them. All natural, very few ingredients, and quite healthy too!
I honestly liked all three of them a lot. And I thought they would make a lovely base for some seared fresh scallops. And a side of asparagus would go great too! I did a quick sautée of the asparagus in Calivirgin’s Blood Orange Olive Oil. I love this stuff.
Sprinkle lightly with salt and pepper and get a pan nice and hot with a little butter. This pan had the leftover blood orange olive oil I used to sautée the asparagus. Perfect! Get the butter and oil nice and hot, just to where the butter starts to brown a little.
Ooh, how fun it is to get a good sear. I always feel a sense of pride in that. I made a colorful bed for the scallops of each purée- the carrot purée is obviously the orange one, cauliflower white, and zucchini basil green. And I placed the sautéed asparagus gently on top.
I drizzled the orange olive oil and butter that was left in the pan over the scallops and purée medley. Then for the kick – a dab of bacon jam by TBJ Gourmet on top of each scallop. Spreadable bacon, you can’t ask for more.
See how easy to make such a pretty and healthy dish? With a little help from the pre-made purees, and some delicious bacon jam, this dinner was ready and delicious in no time! I know, I usually like to make it all myself, but sometimes you have to let others help you. I can’t imagine how long it would have take to make theee different purees. And how many dishes I would have dirtied! Hehe.