Sea Scallops With Carrot-Chipotle Syrup

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Washington Post


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2 quarts (8 cups) carrot juice

1 teaspoon chopped chipotle chili peppers in adobo, or to taste

3/4 cup grapeseed oil or other mild-flavored vegetable oil

kosher salt

1 to 2 tablespoon freshly ground black pepper

grapeseed oil or other mild-flavored vegetable oil

3/4 pound sea scallops

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