| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 1 liter |
Ingredients
- 1/2 pound semi-salted butter
- 1 liter (1 quart) carrot juice
- Salt
- Freshly ground black pepper
- 3 fresh sea scallops
- Salt
- Freshly ground black pepper
- Canola oil
- Handful fresh micro arugula
Instructions
- For the Carrot Butter: Melt the butter.
- In a medium saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.
- Once it’s reduced, transfer the reduced juice to a tall, hand blender friendly container.
- Slowly pour in the butter, and blend to create an emulsion. Basically, you want a uniform color a sure sign that the butter and juice have come together. Add salt and pepper to taste.
- 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.
- For the scallops: Score the scallops with a checkerboard pattern and season with salt and pepper.
- In a pan on high heat, add a splash of canola oil. Add the scallops and cook 2 minutes per side. Plate him or her on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 225 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 51 mg |
| Sodium | 309 mg |
Reviews
Delicious!!! I wish I had heard of this sooner