Carmelized Sea Scallops In Truffle Sauce Recipe

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Carmelized Sea Scallops In Truffle Sauce 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 tsp chopped truffle
2 tsp truffle juice
1 tbsp hazelnut oil
12 pieces baby carrots, glazed
4 oz spinach, sautéed with butter

A Recipe for
Carmelized Sea Scallops In Truffle Sauce

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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Carmelized Sea Scallops In Truffle Sauce

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Carmelized Sea Scallops In Truffle Sauce 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.

Serves: 2

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Carmelized Sea Scallops In Truffle Sauce Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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