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 many years later I can still smell its perfume. Oregano’s sexier sister, as marjoram is sometimes called, is also a favorite of Jerry Traunfeld, former executive chef at The Herbfarm Restaurant, who taught me to combine it with carrots. There is something about the earthy sweetness of carrots paired with the delicate pine notes of marjoram that really works. The addition of sweet, briny scallops to that already solid combination blows this dish right out of the water...."
INGREDIENTS
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1/2 pound carrots
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1 teaspoon salt
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1/2 cup cream
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freshly ground pepper
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1 large carrot
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1/4 cup seasoned rice wine vinegar
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1 pound sea scallops
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salt and freshly ground pepper
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1 tablespoon high-heat vegetable oil
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3/4 cup packed fresh Italian parsley leaves
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1 tablespoon fresh marjoram leaves
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1/4 cup extra virgin olive oil
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1/4 cup neutral vegetable oil
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