Ingredients
Serves 4
- 2 cups carrot juice
- 1/2 cup dry white wine, or dry vermouth
- 3 tablespoons freshly squeezed lemon juice
- 1 medium shallot
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons vegetable or olive oil
- 4 tablespoons chilled unsalted butter, cut into 8 pieces
- 8 three inch sprigs fresh marjoram, tied together with kitchen twine
- 1 1/2 pounds (about 12) large sea scallops
Description
Martha Stewart
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