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Scallops With Carrot Cream And Marjoram Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound carrots, cut into large dice (about 2 cups)

1 teaspoon salt

1/2 cup cream

freshly ground pepper

1 large carrot, sliced into short ribbons using a vegetable peeler (about 1 cup)

1/4 cup seasoned rice wine vinegar

1 pound sea scallops

salt and freshly ground pepper

1 tablespoon high-heat vegetable oil

3/4 cup packed fresh Italian parsley leaves

1 tablespoon fresh marjoram leaves

1/4 cup extra virgin olive oil

1/4 cup neutral vegetable oil, such as canola or safflower

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