INGREDIENTS

• 8 large sea scallops, patted dry on paper towel
• Olive oil
• 2 tablespoons unsalted butter
• 1 cup julienned or shredded carrots
• Salt
• 1 tablespoon Mina red harissa
• 1 teaspoon honey
• 2 tablespoons toasted pine nuts

METHOD

Preheat a grill pan on the stove.  Rub the scallops light with olive oil, and sear 2 to 3 minutes per side, or until firm and opaque in the center. Meanwhile, in a smallish nonstick skillet, melt the butter over medium heat and add the carrots.  Season with salt.  In just 1 to 2 minutes, they should slightly soften and lighten.  You want them still slightly crisp, so at that point, shut off the heat, and stir in the Mina red harissa and honey.  Spread the carrots and their honey-harissa butter on a serving dish, either individual plates or a platter, top with the grilled scallops and finally pine nuts.print this recipe