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