Chuck's Carrot Butter
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Salted Butter (semi-)1
SaltDirections:
1
For the Carrot Butter: Melt the butter
2
In a medium saucepan on medium-high heat, let the carrot juice reduce by half
3
It will take approximately 25 minutes
4
Once it's reduced, transfer the reduced juice to a tall, hand blender friendly container
5
Slowly pour in the butter, and blend to create an emulsion
6
Basically, you want a uniform color a sure sign that the butter and juice have come together
7
Add salt and pepper to taste
8
You can store it in an airtight container in your fridge, but you need to reheat it before using again as the butter will harden, and give it another buzz
9
For the scallops: Score the scallops with a checkerboard pattern and season with salt and pepper
10
In a pan on high heat, add a splash of canola oil
11
Add the scallops and cook 2 minutes per side
12
Plate him or her on a simple white dish
13
Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula