4 1/2 lbs. large sea scallops 48 pcs./ 4 per person

   salt & pepper to taste

6 tablespoons olive oil

Sauce:

6 cups fresh carrot juice

1 1/2 cups white wine

9 tablespoons freshly squeezed lemon juice

3 medium shallots. finely chopped

3/4 teaspoon salt

12 tablespoons butter, cut into small pieces

24 3 inch sprigs fresh marjoram, tied together with kitchen twine

Carrot reduction:

Combine the carrot juice, 3/4 cup of white wine, lemon juice, shallots and salt in sauce pan.

Bring to a boil over high heat. Reduce the heat to a steady boil, and reduce by half.

Allow 20 - 30 minutes for this process.

This reduction can be made in advance and kept refrigerated for up to 2 days.

Adding Butter and Infusing:

Reduce the heat and bring the sauce to simmer.

Whisk in the butter, one piece at a time.

The sauce should thicken enough to lightly coat the back of a spoon.

Drop in and submerge the bundle of marjoram and remove the pan from the heat.

Let the herbs infuse the sauce while cooking the scallops.

Searing the Scallops:

Pat the scallops dry and season with salt and pepper.

Heat heavy saute pan until very hot and smoking.

Cook scallops on both sides (2 - 3 minutes each)

Transfer the scallops to a warm oven, while finishing the sauce.

Deglaze the sauce in the skillet with the remaining wine, scrape up the brown bits and

add the liquid to the carrot reduction.

Finishing:

remove the marjoram bundle from the carrot sauce.

Reheat the sauce over medium heat, whisking constantly.

Taste and season, if necessary. For a smooth texture pass the sauce through a fine strainer.

Divide the scallops among warm dinner plates and pour the sauce around and over them.

If you wish, you can put the scallops on a bed of spinach, sauteed with olive oil and garlic.

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

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