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Ingredients

• 2 c. carrot juice
• 1/2 c. dry white wine or possibly dry vermouth
• 3 Tbsp. freshly-squeezed lemon juice
• 1 med shallot finely minced
• 1/4 tsp salt
• 4 Tbsp. chilled unsalted butter cut in 8 pcs
• 8 x fresh marjoram sprigs - (3" ea) tied together
•     with kitchen twine
• 1 1/2 lb large sea scallops - (abt 12)
•     Coarse salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. vegetable or possibly extra virgin olive oil

Description

In A Medium Saucepan, Combine Carrot Juice, 1/4 C. Wine, Lemon Juice, Shallot, And Salt. Bring To A Boil Over High Heat. Reduce Heat Just Sufficient To Maintain A Steady Boil. Cook…

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