Scallops from the MRKT Recipe

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Servings: 2

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

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