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Seared Sea Scallops With Carrot Marjoram Sauce

Nutrition per serving    (USDA % daily values)
CAL
335
FAT
62%
CHOL
36%
SOD
57%

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Ingredients for 4 servings

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

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