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Chuck’s Carrot Butter on Seared Scallops

Chuck's Carrot Butter on Seared Scallops
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Ingredients

Carrot Butter

½
lb(s) semi-salted butter
1
L carrot juice
Salt
Ground Pepper

Scallops

Canola Oil
3
FRESH scallops
Salt
Ground Pepper
Handful of fresh micro arugula
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Directions

Step 1

Melt butter.

Step 2

In a large saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.

Step 3

Once it’s reduced, transfer into a tall, hand blender friendly container.

Step 4

Slowly pour in the butter, and blend to create an emulsion. Basically, you want a uniform color – a sure sign that the butter and juice have come together.

Step 5

Add salt and pepper to taste.

Step 6

You can store it in an airtight container in your fridge, but you need to reheat it before using again as the butter will have hardened.

Step 7

Score your scallops with a checkerboard pattern. Season with salt and pepper.

Step 8

In a pan on high heat, add a splash of canola oil.

Step 9

Put in your scallops. 2 minutes per side.

Step 10

Plate them on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula.

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