Seared Sea Scallops With Carrot Marjoram Sauce

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Details

10 Ingredients

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