Recipe courtesy of Chuck Hughes
Recipe courtesy of Chuck Hughes
Watch how to make this recipe.
Chuck's Carrot Butter
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 1 liter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 225
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 51 mg
- Sodium
- 309 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 1 liter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 225
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 51 mg
- Sodium
- 309 mg
Ingredients
Carrot Butter:
Scallops, optional:
Directions
- For the Carrot Butter: Melt the butter.
- In a medium saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.
- Once it's reduced, transfer the reduced juice to a tall, hand blender friendly container.
- Slowly pour in the butter, and blend to create an emulsion. Basically, you want a uniform color a sure sign that the butter and juice have come together. Add salt and pepper to taste.
- You can store it in an airtight container in your fridge, but you need to reheat it before using again as the butter will harden, and give it another buzz.
- For the scallops: Score the scallops with a checkerboard pattern and season with salt and pepper.
- In a pan on high heat, add a splash of canola oil. Add the scallops and cook 2 minutes per side. Plate him or her on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula.
Cook’s Note
This carrot butter goes great with seafood, fish, and sauteed mushrooms feel free to experiment, but seared scallops are a good place to start.
