Crispy Day-Boat Scallops In A Carrot Reduction
- Total Time
- 1 hour
- Rating
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Ingredients
- 1large russet potato, peeled and thinly sliced on a mandoline
- 2cups plus 2 tablespoons canola oil
- 5cups freshly squeezed carrot juice (available from juice bars and health food stores)
- 1star anise
- ½teaspoon five-spice powder
- ¼cup safflower oil
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
- 16large sea scallops
- 5chives, thinly sliced
Nutritional analysis per serving (4 servings)
1457 calories; 131 grams fat; 10 grams saturated fat; 0 grams trans fat; 76 grams monounsaturated fat; 43 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 25 grams protein; 1603 milligrams sodium
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.
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