Sea Scallops With Carrot-Marjoram Sauce
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Carrot Juice1 cup
White Wine (dry)3 tbsps
Lemon Juice (freshly squeezed)1 medium
Shallot (finely chopped)1 tsp
Salt2 tbsps
VegetableDirections:
1
In a medium saucepan, combine carrot juice, 1/4 cup wine, lemon juice, shallot, and salt
2
Bring to a boil over high heat
3
Reduce heat just enough to maintain a steady boil and cook until slightly thickened and reduced to about 1/2 cup
4
It should be the consistency of pulpy orange juice, 20 to 30 minutes
5
Reduce heat and very gently simmer carrot reduction
6
Whisk in butter 1 piece at a time, waiting until each piece is melted and incorporated before adding another
7
The sauce should be thickened enough to lightly coat the back of a spoon
8
Return the sauce to a simmer, whisking constantly
9
Drop in and submerge the bundle of marjoram and remove from the heat
10
Let marjoram infuse sauce while cooking the scallops
11
Heat oven to 175 degrees F
12
Turn off the oven and put in a platter to warm
13
If the scallops have a small, loosely attached, rectangular piece of white muscle on their sides, pull it off and discard it
14
Pat the scallops dry with paper towels and season all sides lightly with salt and pepper
15
Heat the oil in a large heavy-bottomed saute pan over high heat until it is very hot and smoking
16
Using tongs, carefully place the scallops flat side down in the pan
17
Let the scallops cook undisturbed until they are golden brown, 2 to 3 minutes
18
Turn and cook until the other side is browned, 1 to 2 minutes
19
Transfer scallops to warmed platter
20
Reduce heat to medium and pour in remaining 1/4 cup wine
21
Scrape up browned bits, then add liquid to carrot mixture
22
Remove marjoram bundle from carrot sauce, squeeze it dry, and discard
23
Reheat sauce over medium heat, whisking constantly
24
Taste and adjust seasoning
25
For a very smooth texture, pass sauce through a very fine strainer
26
If there is a problem with sauce separating or butter coming to surface in droplets, blend it with an immersion blender for a few seconds
27
Divide scallops among warmed dinner plates and pour carrot sauce around them