Scallops from the MRKT Recipe

Ingredients

• 1 cup carrot juice (Josean Jimenez makes this with a juicer, but it may also be purchased)
• 1 cardamom pod, lightly crushed by hand
• 1/2 cup cream
• salt and pepper to taste
• for the scallops:
• salt and pepper to taste
• 4 large scallops
• a splash of canola oil
• 1 teaspoon butter
• for the ragout:
• a splash of canola oil
• 1 tiny red onion, finely chopped
• 1/4 cup fava beans, blanched
• 1/4 cup English peas, blanched
• 1/4 cup vegetable stock
• 1 teaspoon butter
• 1 tablespoon finely chopped chives plus additional chives for garnish
View Full Recipe at In Our Grandmothers' Kitchens