From the April/May 2019 issue
PREP TIME: 20 MINS
COOK TIME: 30 MINS
SERVINGS: 4

Ingredients

  • 1 lb spring carrots, tops removed, carrots scrubbed, cut into 1/2-inch pieces
  • 2 small cloves garlic, smashed
  • 1 bay leaf
  • 2/3 cup chicken broth
  • 1 TBSP butter
  • Sea salt and freshly ground black pepper, to taste
  • 2 slices bacon
  • 1-1/4 lb sea scallops, shells removed, pat dry
  • Microgreens or sprouts, for garnish

Directions

  1. Make the carrot purée: In a medium saucepan, combine the carrots, garlic, bay leaf



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