Side Pannel
Carmelized Sea Scallops in Truffle Sauce
Carmelized Sea Scallops in Truffle Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
color.
Arrange the garnish and scallops on plate and pour the sauce on the plate.
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
color.
Arrange the garnish and scallops on plate and pour the sauce on the plate.
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