Scallops With Spicy Carrot Puree

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Sunday Suppers
Nutrition per serving    (USDA % daily values)
CAL
171
FAT
39%
CHOL
22%
SOD
21%

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Ingredients for 4 servings

12 fresh sea scallops

Salt and pepper

Flour

Butter

Olive oil

1/3 lb. carrots, peeled and trimmed, and coarsely chopped into bite-size pieces

1 cup chicken broth

1 cup half and half

Salt

2 sprigs fresh thyme

1 to 2 tbsp. unsalted butter

1/8 tsp. fresh chopped habanero or scotch bonnet chili; or 1 pinch ground cayenne pepper

Fresh tarragon, for garnish

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