Crispy Day-Boat Scallops In A Carrot Reduction

Ingredients

• 1 large russet potato, peeled and thinly sliced on a mandoline
• 2 cups plus 2 tablespoons canola oil
• 5 cups freshly squeezed carrot juice (available from juice bars and health food stores)
• 1 star anise
• ½ teaspoon five-spice powder
• ¼ cup safflower oil
• Juice of half a lemon
• Salt and freshly ground black pepper to taste
• 16 large sea scallops
• 5 chives, thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    997 calories; 81 grams fat; 5 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 35 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 23 grams protein; 38 milligrams cholesterol; 825 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
2. In a saucepan, combine the carrot juice, star anise and five-spice powder. Simmer until reduced to 1/3 cup. Discard star anise, and transfer mixture to a blender. Blend while slowly adding safflower oil. Season with lemon juice and salt and pepper. Set aside.
3. In a skillet over medium-high heat, add remaining 2 tablespoons canola oil. Salt and pepper scallops, and sear about 2 minutes a side. Arrange on serving plates. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops. Garnish with chives.