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Carmelized Sea Scallops in Truffle Sauce



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Carmelized Sea Scallops in Truffle Sauce

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.

Ingredients:

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

Serves:

2 Servings
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