Carmelized Sea Scallops In Truffle Sauce
Scallops Seafood Sauces
Last updated 6/12/2012 12:46:36 AM. Recipe ID 6950. Report a problem with this recipe.
Title: Carmelized sea scallops in truffle sauce
Yield: 2 Servings
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
Arrange the garnish and scallops on plate and pour the sauce on the
Decorate with chevril.
Didn't find the recipe you were looking for? Search for more here!