Seared Scallops with Purple Carrot Chutney

CLT Recipe Seared Scallops With Purple Carrot Chutney
Type of Dish


Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Serves 2

about this dish

Coca-Cola® Zero Sugar brings to the forefront the richness of scallops combined with the boastful flavors of ginger and garlic in chutney.


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

Seared Scallops

  • 6 U10 scallops
  • salt and pepper to taste
  • 1 tablespoon olive oil

Potato Leek Soup

  • 2 cups potato leek soup


  • chives
  • balsamic vinaigrette

Beverage Pairing

  • Coca-Cola Zero Sugar


Prepare the purple carrot chutney.


Heat 1 tablespoon olive oil in 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 pan. Cook for 30 minutes. Set aside.

Make the scallops.


Heat 1 tablespoon olive oil in medium sauté pan over medium heat. Dry scallops with 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 base of bowl. Top with chutney and scallops. Finish with chives and balsamic vinaigrette.



Serve and enjoy with a Coca-Cola Zero Sugar.

Greg Williams

Chef Greg Williams is a graduate of Johnson & Wales University who has spent 15 years creating meals that make people happy. When he’s not on the road hosting pop-up dinners, you’ll find him running his food truck, What The Fries CLT.

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