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Scallops with Carrot Cream and Marjoram

Scallops with Carrot Cream and Marjoram Recipe

  • ½ pound carrots, cut into large dice (about 2 cups)
  • 1 teaspoon salt
  • ½ cup cream
  • Freshly ground pepper
  • 1 large carrot, sliced into short ribbons using a vegetable peeler (about 1 cup)
  • ¼ cup seasoned rice wine vinegar
  • 1 pound sea scallops
  • Salt and freshly ground pepper
  • 1 tablespoon high-heat vegetable oil
  • ¾ cup packed fresh Italian parsley leaves
  • 1 tablespoon fresh marjoram leaves
  • ¼ cup extra virgin olive oil
  • ¼ cup neutral vegetable oil, such as canola or safflower
  • Pinch of salt
  • 2 tablespoons Herb Oil (recipe follows)
  • 1 teaspoon marjoram leaves, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 514kcal (26%)
Total Fat 43g (66%)
Saturated Fat 10g (50%)
Cholesterol 78mg (26%)
Total Carbohydrate 11g
Dietary Fiber 3g
Sugars 4g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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