Title: Carmelized sea scallops in truffle sauce
 Categories: Seafood
      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
  in color.
  
  Arrange the garnish and scallops on plate and pour the sauce on the
  plate.
  
  Decorate with chevril.