Scallops with Carrot Cream and Marjoram Recipe | Yummly

Scallops With Carrot Cream And Marjoram

FOOD REPUBLIC(1)
Montana cook: "The directions for the recipe were written simply…" Read More
14Ingredients
20Minutes
490Calories
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Ingredients

US|METRIC
  • 1 teaspoon salt
  • 1/2 cup cream
  • freshly ground pepper
  • 1/4 cup seasoned rice wine vinegar
  • salt
  • freshly ground pepper
  • 1 tablespoon vegetable oil (high-heat)
  • 1 tablespoon marjoram leaves (fresh)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vegetable oil (neutral, such as canola or safflower)
  • 1/2 pound carrots (cut into large dice, about 2 cups)
  • 1 carrot (large, sliced into short ribbons using a vegetable peeler, about 1 cup)
  • 1 pound sea scallops
  • 3/4 cup Italian parsley leaves (packed fresh)
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    NutritionView More

    490Calories
    Sodium43% DV1040mg
    Fat60% DV39g
    Protein43% DV22g
    Carbs5% DV15g
    Fiber16% DV4g
    Calories490Calories from Fat350
    % DAILY VALUE
    Total Fat39g60%
    Saturated Fat7g35%
    Trans Fat0.5g
    Cholesterol60mg20%
    Sodium1040mg43%
    Potassium770mg22%
    Protein22g43%
    Calories from Fat350
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A270%
    Vitamin C40%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Montana cook 3 years ago
    The directions for the recipe were written simply, and it's easy to execute. The pureed carrots are divine! The scallops are lovely [it's their nature ;)]. The herb oil? Boring. I used the leftover oil & herbs to make a lemon vinaigrette the following day. I did not make the pickled carrot, though that does sound delicious.

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