Scallops With Carrot Cream And Marjoram Recipe
About 10 years ago, at Tulio Ristorante in downtown Seattle, I had a memorable pasta dish featuring the herb marjoram; it was just a small, fragrant amount tossed with butter and fresh pasta, but so...
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Ingredients
- 1/2 pound carrots
- 1 teaspoon salt
- 1/2 cup cream
- freshly ground pepper
- 1 large carrot
- 1/4 cup seasoned rice wine vinegar
- 1 pound sea scallops
- salt and freshly ground pepper
- 1 tablespoon high-heat vegetable oil
- 3/4 cup packed fresh Italian parsley leaves
- 1 tablespoon fresh marjoram leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup neutral vegetable oil
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