The Table is Set: A four-city tour served with a Coke! Soul Food Sessions is taking their mission to increase diversity in the culinary industry on the road thanks to a partnership with Coca-Cola Consolidated and Charlotte (their home market) is the first stop!
I cannot tell you how excited I am to work with Coca-Cola Consolidated for this partnership #Sponsored. Not only are they using their platform to step outside of the box; they are also breaking barriers with African American chefs. Some of the spots on the tour include my favorite places: Charleston, Washington D.C., Baltimore and Charlotte! The best thing about all of it: the dish is even good for your waistline!
The recipe was made by What The Fries CLT Chef Greg Williams. Want to taste the goodness for yourself? Great, join me at the event on June 19, 2018, at Free Range Brewing. Enjoy this recipe for Seared Scallops with Purple Carrot Chutney. I made this dish at home for Soul Food Sessions. Check out the pictures below:
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WHAT YOU NEED TO GET COOKIN’
PURPLE CARROT CHUTNEY
2 purple carrots, finely grated
1 red onion, thinly sliced
2 cloves garlic
1 cup grated ginger
1 cup sugar
1 3/4 cups balsamic vinegar
1 tablespoon olive oil
6 U10 scallops
salt and pepper to taste
1 tablespoon olive oil
POTATO LEEK SOUP
2 cups potato leek soup
Coca-Cola Zero Sugar
PREPARE THE PURPLE CARROT CHUTNEY.
Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add carrots, onion, garlic, ginger, and sugar. Let brown and caramelize for 5 minutes. Add balsamic vinegar to deglaze the pan. Cook for 30 minutes. Set aside.
MAKE THE SCALLOPS.
Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Dry scallops with the paper towel and salt and pepper to taste. Add to pan, being careful not to overcrowd scallops. Sear until golden-brown; flip and repeat.
PLATE THE DISH.
Spoon potato leek soup into the base of the bowl. Top with chutney and scallops. Finish with chives and balsamic vinaigrette.
Serve and enjoy a Coca-Cola Zero Sugar.
Coca-Cola Zero Sugar brings to the forefront the richness of scallops combined with the boastful flavors of ginger and garlic in chutney. Also, it’s perfect for a hot sunny Charlotte day!
A few notes about the recipe: be sure to call or check your local grocery store in advance before preparing this dish. Purple carrots can be hard to find. If you’re in a pinch; sub out Red Rhubarb for the Carrots in the chutney. You will just have to chop your little heart out to get it to the same size the grated carrots would have been. #ArmMusclesOnFleek