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| Carmelized Sea Scallops In Truffle Sauce Recipe |
Category: Seafood
Rating:
N/A
Servings: 2
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Ingredients
12 sea scallops, cut into half
2 oz port wine
1 oz veal stock
1/2 cup mussels stock
1 oz butter, unsalted
2 teaspoon chopped truffle
2 teaspoon truffle juice
1 tablespoon hazelnut oil
12 pieces baby carrots, glazed
4 oz spinach, sautéed with butter
Cooking 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.
Decorate with chevril. Source: Food & Wine the Westin Way Typed in MMFormat by cjhartlin@msn.com Recipe by: Chef Tadashi Katoh, Chef de Cuisine, Century Plaza Hotel, Los Angeles. Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" on Jan 27, 1998
seafood
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