Seared Diver Scallops with Andouille Sausage Ragú and Rainbow Carrots

Diver Scallops, nutty flavor; sweet and delicate mollusk that we love to eat. Diver Scallops are easy to prepare because they come together so quickly and are so versatile. Cooking scallops only takes a few minutes, their light and tender texture. Divers Scallops are excellent when baking, broiling, frying, and sautéing. I love to cook scallops with sherry, saffron and butter for a delicious meal. The fresh ocean scent treat, are hand picked from cold water. Sea scallops or diver scallops are commonly harvested in Alaskan water, South Atlantic and the in the Gulf of Mexico; they're a multiple of species. The most popular are bay and diver.

Ingredients
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large onions, diced
1 can tomatoes, diced
1 tbsp tomato paste
2 celery stalks, diced
3/4 cup vegetable oil or lard
3/4 cup flour
2 bay leaves
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cloves garlic, minced
5 1/2 cups water or stock
1 pound andouille sausage, cut in 1/2-inch pieces diced
1 lb. U10 Dry Scallops
1/4 cup Sherry wine

INGREDIENTS:
In a large heavy pot (cast iron is best) heat oil until it just begins to combine Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add peppers, onions, and celery mix and stir, continuing and cooked until translucent. Add salt and dry seasonings and garlic and stir, for another 1 to 2 minutes, then add the andouille. Add the stock in a and bring to a gentle boil. Taste and adjust seasoning if necessary, then cooked for 40 minutes.

U-10 Scallops. 1lb.
Note: season scallops with salt, seared for two minutes in each side, then deglaze with sherry wine.