Crispy Day-Boat Scallops In A Carrot Reduction

Ingredients

• 1 large russet potato
• peeled and thinly sliced on a mandoline
• 2 cups plus 2 tablespoons canola oil
• 5 cups freshly squeezed carrot juice (available from juice bars and health food stores)
• 1 star anise
• 1/2 teaspoon five-spice powder
• 1/4 cup safflower oil
• Juice of half a lemon
• Salt and freshly ground black pepper to taste
• 16 large sea scallops
• 5 chives
• thinly sliced

Instructions

1. Deep fry potato slices in 2 cups of the canola oil.
2. Drain and set aside.
3. In a saucepan, combine the carrot juice, star anise and five-spice powder.
4. Simmer until reduced to 1/3 cup.
5. Discard star anise, and transfer mixture to a blender.
6. Blend while slowly adding safflower oil.
7. Season with lemon juice and salt and pepper.
8. Set aside.
9. In a skillet over medium-high heat, add remaining 2 tablespoons canola oil.
10. Salt and pepper scallops, and sear about 2 minutes a side.
11. Arrange on serving plates.
12. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops.
13. Garnish with chives.