Crispy Day-Boat Scallops In A Carrot Reduction
Published October 5, 2002
- Total Time
- 1 hour
- Rating
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Ingredients
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
½ teaspoon five-spice powder
¼ cup safflower oil
Juice of half a lemon
Salt and freshly ground black pepper to taste
16 large sea scallops
5 chives, thinly sliced
Nutritional analysis per serving (4 servings)
52 grams carbs; 38 milligrams cholesterol; 1457 calories; 76 grams monosaturated fat; 43 grams polyunsaturated fat; 10 grams saturated fat; 131 grams fat; 4 grams fiber; 1603 milligrams sodium; 25 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
- Step 2
In a saucepan, combine the carrot juice, star anise and five-spice powder. Simmer until reduced to ⅓ cup. Discard star anise, and transfer mixture to a blender. Blend while slowly adding safflower oil. Season with lemon juice and salt and pepper. Set aside.
- Step 3
In a skillet over medium-high heat, add remaining 2 tablespoons canola oil. Salt and pepper scallops, and sear about 2 minutes a side. Arrange on serving plates. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops. Garnish with chives.
Private Notes