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Scallops With Carrot Cream And Marjoram

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Scallops With Carrot Cream And Marjoram

Ingredients

  • 1/2 pound carrots, cut into large dice (about 2 cups)
  • 1 teaspoon salt
  • 1/2 cup cream
  • freshly ground pepper
  • 1 large carrot, sliced into short ribbons using a vegetable peeler (about 1 cup)
  • 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, such as canola or safflower
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Published 2014-09-09 12:35:07 (2 years ago).

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