Scallops with carrot cream and marjoram from Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on October 15, 2015

    I decided to make this spur of the moment for a weeknight dinner when I saw some nice scallops at the market. I had read the recipe awhile ago, but didn't remember that it needed fresh marjoram (I should have looked it up on EYB on my phone...duh). So I ended up making it without the herb oil and fresh marjoram. I sprinkled fresh chives over instead. This was tasty and pretty. I could definitely see myself making this for guests. If you made the carrot cream and herb oil ahead of time, searing the scallops and plating only takes about 5 minutes.

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