|
| | Caramelized Sea Scallops in Truffle Sauce
12 Sea scallops, cut into half
2 ounces of Port wine
1 ounce of Veal stock
1/2 cup of Mussels stock
1 ounce of butter, unsalted
2 teaspoons of chopped truffle
2 teaspoons of truffle juice
1 tablespoon of Hazelnut oil
12 Pieces baby carrots, glazed
4 ounces of 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. Sauté 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 chervil. 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. Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 27, 1998
|
|
