Crispy Day-Boat Scallops In A Carrot Reduction

• 1 large russet potato, peeled and thinly sliced on a mandoline
• 2 cups plus 2 tablespoons canola oil
• 5 cups freshly squeezed carrot juice (available from juice bars and health food stores)
• 1 star anise
• 1/2 teaspoon five-spice powder
• 1/4 cup safflower oil
• Juice of half a lemon
• Salt and freshly ground black pepper to taste
• 16 large sea scallops
• 5 chives, thinly sliced

1. Deep fry potato slices in 2 cups of the canola oil.
2. Drain and set aside.
3. In a saucepan, combine the carrot juice, star anise and five-spice powder.
4. Simmer until reduced to 1/3 cup.
5. Discard star anise, and transfer mixture to a blender.
6. Blend while slowly adding safflower oil.
7. Season with lemon juice and salt and pepper.
8. Set aside.
9. In a skillet over medium-high heat, add remaining 2 tablespoons canola oil.
10. Salt and pepper scallops, and sear about 2 minutes a side.
11. Arrange on serving plates.
12. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops.
13. Garnish with chives.

russet potato, canola oil, freshly squeezed carrot juice, anise, fivespice powder, safflower oil, salt, scallops, chives

Taken from cooking.nytimes.com/recipes/10414 (may not work)