Scallops With Carrot Cream And Marjoram

Ingredients

• 1 teaspoon salt
• 1/2 cup cream
• freshly ground pepper
• 1/4 cup seasoned rice wine vinegar
• salt
• freshly ground pepper
• 1 tablespoon vegetable oil high-heat
• 1 tablespoon marjoram leaves fresh
• 1/4 cup extra virgin olive oil
• 1/4 cup vegetable oil neutral, such as canola or safflower
• 1/2 pound carrots cut into large dice, about 2 cups
• 1 carrot large, sliced into short ribbons using a vegetable peeler, about 1 cup
• 1 pound sea scallops
• 3/4 cup Italian parsley leaves packed fresh

Nutrition

• Calories : 490 calories
• Carbohydrate : 15 grams
• Cholesterol : 60 milligrams
• Fat : 39 grams
• Fiber : 4 grams
• Protein : 22 grams
• SaturatedFat : 7 grams
• Sodium : 1040 milligrams
• Sugar : 4 grams
• TransFat : 0.5 grams