• Prep Time:
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  • Serves: 2 Servings

Carmelized Sea Scallops in Truffle Sauce

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 12 Sea scallops, cut into half
  • 2 oz Port wine
  • 1 oz Veal stock
  • 1/2 c Mussels stock
  • 1 oz Butter, unsalted
  • 2 ts Chopped truffle
  • 2 ts Truffle juice
  • 1 tb Hazelnut oil
  • 12 Pieces baby carrots, glazed
  • 4 oz Spinach, sautéed with butter


Flame the port wine and add the veal stock, mussels stock and bring to a
boil and reduce by a third.

Monte with one ounce of butter and at the last moment, add the truffle
juice and chopped truffles.

Saute the scallops in hazelnut oil over high heat until golden brown in

Arrange the garnish and scallops on plate and pour the sauce on the plate.

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