Carmelized sea scallops in truffle sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Sea scallops, cut into half | |
| 2 | ounces | Port wine |
| 1 | ounce | Veal stock |
| ½ | cup | Mussels stock |
| 1 | ounce | Butter, unsalted |
| 2 | teaspoons | Chopped truffle |
| 2 | teaspoons | Truffle juice |
| 1 | tablespoon | Hazelnut oil |
| 12 | Pieces baby carrots, glazed | |
| 4 | ounces | Spinach, sautéed with butter |
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@... Recipe by: Chef Tadashi Katoh, Chef de Cuisine, Century Plaza Hotel, Los Angeles.
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