Chuck's Carrot Butter
- Level: Easy
- Yield: 1 liter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 225
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 51
- Sodium
- 309
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
Carrot Butter:
1/2 pound semi-salted butter
1 liter (1 quart) carrot juice
Salt
Freshly ground black pepper
Scallops, optional:
3 fresh sea scallops
Salt
Freshly ground black pepper
Canola oil
Handful fresh micro arugula
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.