Seared Scallops with Carrot Purée and Chorizo | TABASCO® Recipes

Ingredients

• 1/2 teaspoon TABASCO ® brand Habanero Sauce , or more to taste
• 3 tablespoons butter, divided
• 4 tablespoons diced white onion
• 1 tablespoon diced garlic
• 10 large carrots, peeled and diced
• 1 cup carrot juice
• Salt to taste
• 1/2 tablespoon olive oil
• 3 tablespoons chopped Mexican chorizo
• 6 large sea scallops, patted dry