CRISPY DAY-BOAT SCALLOPS IN A CARROT REDUCTION

Crispy Day-Boat Scallops In A Carrot Reduction image

Provided by Deborah Vankin

Time 1h

Yield 4 servings

Number Of Ingredients 10

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
1/2 teaspoon five-spice powder
1/4 cup safflower oil
Juice of half a lemon
Salt and freshly ground black pepper to taste
16 large sea scallops
5 chives, thinly sliced

Steps:

Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
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.
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.