Scallops in Carrot Sauce

A few years ago we went to a fun restaurant outside of Seattle called the Herb Farm. This was a spectacular meal in a spectacular restaurant.

The restaurant has a really cool concept. One seating a night. Family style. All food comes from the northwest U.S.

One of the dishes from our dinner was a scallop dish in a carrot sauce. Luckily the Herb Farm has a cookbook. I’ve done this a few times now and it comes out great each time. Very easy dish that is a real crowd pleaser.

Ingredients:
2 cups carrot juice
1/4 cup white wine
1 medium shallot finely chopped
Juice of one lemon
1/4 tsp salt
4 tbsp butter
1/2 cup fresh marjoram
12 medium scallops
Salt and pepper to taste
2 tbsp olive oil
Salad

Directions:
1. Combine carrot juice, 1/4 cup wine, lemon juice and shallots in a large sauce pot. Bring to a low boil. Reduce to 1/2 cup.
 

2. Slowly whisk in butter. Add marjoram and remove from heat.

3. Salt and pepper the scallops to taste. Heat oil in a large pan until smoking. Add scallops sear on one side for about 3 minutes. Flip scallops and sear for about 2 minutes.
 

4. Transfer scallops to a warm plate and keep warm in 170F oven.

5. Drain scallop juice from pan add to carrot mixture with remaining 1/4 cup wine. Remove marjoram. Reheat sauce while whisking.

6. Add the salad to plates, top with scallops and drizzle with sauce by straining through a fine mesh strainer. Serve with rice on the side.