Scallops With Carrot Cream And Marjoram

• 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

1. Add the carrots and salt to a medium saucepan and cover with water.
2. Bring to a boil and cook for 7 to 8 minutes, or until the carrots are tender.
3. Drain the carrots and add them to a blender along with the cream and a pinch of pepper to taste.
4. Blend until the mixture is a very smooth puree and set aside.

carrots, salt, cream, freshly ground pepper, carrot, rice wine vinegar, scallops, salt, vegetable oil, parsley leaves, fresh marjoram, extra virgin olive oil, vegetable oil

Taken from www.foodrepublic.com/recipes/scallops-with-carrot-cream-and-marjoram-recipe/ (may not work)