Step 1

For carrot-ginger purée:

Step 2

In a small pot, add the carrots, chicken stock and crystallized ginger. Bring to a simmer and cook until carrots are soft, about 10 minutes.

Step 3

Process the carrot mixture in a blender, or with a hand mixer, until a tight purée is formed. Season with salt and pepper to taste. Set aside and keep warm.

Step 4

For the scallops:

Step 5

In a blender, process the flour, crystallized ginger, salt and pepper until well combined and ginger is finely chopped. Transfer mixture to a shallow bowl.

Step 6

In a sauté pan, heat a drizzle of olive oil over medium-high heat.

Step 7

Dredge scallops in the flour mixture then place in the hot pan. Cook for about 1-1½ minutes on each side. Set aside and keep warm.

Step 8

For the Swiss chard:

Step 9

In the same sauté pan, heat the butter over medium high heat and add the Swiss chard and white wine. Cook until the greens are wilted. Season with salt and pepper to taste. Set aside and keep warm.

Step 10

For the citrus reduction:

Step 11

In a saucepan, combine the freshly squeezed citrus juices, white wine and butter. Season with salt and pepper and simmer until the mixture is reduced and thickens, about 5-10 minutes.

Step 12

To serve:

Step 13

Spread a few spoonfuls of the carrot purée on a plate, place a bed of Swiss chard on the puree, top with scallops and drizzle with the citrus reduction.