Scallops with Herb Oil and Carrots

January 14, 2019
Created by Harmons
21 minutes
Serves 4
  • Herb Oil
  • 3/4 cup packed fresh flat-leaf prsley leaves
  • 1 Tbsp fresh marjoram leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup canola oil
  • Salt
  • Carrot Puree
  • 1/2 lb carrots, cut into large dice (about 2 cups)
  • 1/2 cup half and half
  • Salt and freshly ground white pepper
  • Scallops
  • 1 Tbsp vegetable oil
  • 1 lb sea scallops, muscles removed
  • Salt and freshly ground white pepper

To make the herb oil, in the bowl of a food processor with blade attachment, add parsley and marjoram, and pulse to blend. Add oils and season with salt, scrape down sides of bowl, and blend until smooth. Set aside.

To make the puree, bring a medium saucepan filled about halfway with water to a boil over high heat. Add carrots and salt, and return to a boil. Reduce heat to medium and cook until carrots are tender when pierced with a knife, about 8 minutes. Drain and transfer to a blender. Add half and half, salt and pepper. Blend until smooth.

To make scallops, in a nonstick frying pan over medium-high heat, add oil. Season scallops on both sides with salt and pepper. When oil shimmers, add scallops to pan, and cook until golden brown on first side, about 3 minutes. Turn over and cook until golden brown on second side, about 3 minutes. Transfer to a plate and let rest 2 minutes.

Divide carrots and scallops evenly among 4 plates. Drizzle with herb oil.