Inspired by Good Fish by Becky Selengut
"About ten years ago, at Tulio Ristorante in downtown Seattle, I had a memorable pasta dish featuring the herb marjoram; it was just a small, fragrant amount tossed with butter and fresh pasta, but so many years later I can still smell its perfume."
"Oregano's sexier sister, as marjoram is sometimes called, is also a favorite of Jerry Traunfeld, former executive chef at The Herbfarm Restaurant, who taught me to combine it with carrots. There is something about the earthy sweetness of carrots paired with the delicate pine notes of marjoram that really works. The addition of sweet, briny scallops to that already solid combination blows this dish right out of the water." – Becky Selengut
Prep Time 40 minutes plus pickling time; Cook Time 20 minutes.
Serves four as an appetizer; two as an entrée
½ pound carrots, cut into large dice (about 2 cups)
1 teaspoon salt
½ cup cream
Freshly ground pepper
1 large carrot, sliced into short ribbons using a vegetable peeler (about 1 cup)
¼ cup seasoned rice wine vinegar
1 pound sea scallops
Salt and freshly ground pepper
1 tablespoon organic extra virgin olive oil
¾ cup packed fresh Italian parsley leaves
1 tablespoon fresh marjoram leaves
½ cup organic extra virgin olive oil (or ½ cup neutral-tasting vegetable oil, such as canola or macadamia)
For the carrot cream
For the pickled carrots
For the scallops
For the herb oil
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).
Learn more at beckyselengut.com.
Seared Scallops with Carrot Cream and Marjoram