seared scallops with carrot cream and marjoram

Ingredients

• 1 pound Vital Choice sea scallops
• 1/2 cup plus 1 tablespoon Vital Choice organic extra virgin olive oil, divided
• ½ pound carrots, cut into large dice (about 2 cups)
• ½ cup cream
• 1 large carrot, sliced into short ribbons using a vegetable peeler (about 1 cup)
• ¼ cup seasoned rice wine vinegar
• Salt and freshly ground pepper
• ¾ cup packed fresh Italian parsley leaves
• 1 tablespoon fresh marjoram leaves