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Guest Post: Seared Scallops with Carrot Ambrosia and Winter Pesto


December 28, 2012

2012 has been a year of many firsts for me as it relates to my culinary adventures. There was my first blog redesign, my first column with Seattleite Magazine, my first spin as the Seattle City Editor with the Daily Meal, and my first foray into reality TV as a contestant on Kitchen Circus.

Seared Scallops

Seared Scallops with Carrot Ambrosia and Winter Pesto

As such, it should come as no surprise, that I will be closing out the year with my first Guest Blog post on one of the first food blogs I fell in love with:

Katherine and I went to college together, and though our friend circles often crossed paths it wasn’t until we were half a world apart (with her living in Israel and I in Seattle) that our relationship developed over a shared love of food and writing.

I wanted a recipe for Katherine’s blog that would deliver on so many of the things her dishes and words embody; elegance, timelessness, approachability. This scallop dish delivers that in spades. The combination of flavors is unexpected and yet undeniably spectacular and the visual presentation when combined with the relative ease shoots this to the top of my list (and hopefully yours).

Head on over to for the┬áSeared Scallops with Carrot Ambrosia and Winter Pesto itself as well as a New Year’s blog hop to start your Friday and holiday weekend off right.

Recipe: Seared Scallops with Carrot Ambrosia and Winter Pesto

Available via Guest Post at




  1. These scallops are so unbelievably gorgeous! I can’t wait to make them when I get home and have access to scallops once again ­čÖé Thanks for the lovely words and guest post. I know that 2013 is going to be even more amazing for you.

    • Shut Up & Cook says:

      Thanks Katherine…it’s an honor to have a guest post on your blog! When you’re back in the States you’ll definitely have to make these and let me know what you think. Have a blast with Julie & Co visiting!

  2. Hannah says:

    Congratulations on all your culinary adventures this year, Erina! I’m popping over to Katherine’s now to check out your post. The photos are stunning! Happy New Year to you!

    • Shut Up & Cook says:

      Thank you Hannah! It was awesome to meet you this year as well. Looking forward to a great 2013!

      • Syasha says:

        It does look delicious! Makes me wish I ate sesllfihh I think chicken breasts would do a good job. What do you think? Are those white kidney beans like red kidney beans which would require pre-cooking? I’ve never had white kidney beans before. What I also like about this recipe is the prep time seems very short

  3. Congratulations on everything Erina! This dish is absolutely gorgeous, well thought out and so balanced with the flavors and colors going on. I am in love with that carrot ambrosia. Thanks for inspiring!

    • Shut Up & Cook says:

      Thanks Brandi. This one is definitely one of the greats. Glad our blog world’s collided this year. Here’s to more culinary adventures in 2013.

  4. albertocook says:

    I love this!
    Now I wont seared scallop for my dinner

  5. Those scallops look like heaven! I think we’re going to make some for NYE… can’t wait!

    • Shut Up & Cook says:

      Thanks Ashley! For how easy they are they are seriously delicious. I’m not even a huge carrot fan, but when blended with the cream and then given the punch of flavor with the winter is seriously spectacular. If you make them, let me know how they turn out!

  6. Terra says:

    The colors alone are beyond beautiful! What a gorgeous mix of flavors, and the dish really sounds delicious:-) Awesome first guest blog!!! Hugs, Terra

    • Shut Up & Cook says:

      Thanks Terra…it’s such a simple and yet stunning dish. Happy New Years!

    • Pamela says:

      Can I come to your house for dinner toihngt? Your scallops look fantastic…like a plate from a chic foodie restaurant. Hubby and I love scallops and the recipe sounds like its right up our ally. It’s going on my must make list. Looking forward to seeing your site enhancements. Congrats on making the FB leap. You’ve been liked!

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