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Home » Recipes » Carmelized Sea Scallops In Truffle Sauce

Carmelized Sea Scallops In Truffle Sauce Recipe

Name: Carmelized Sea Scallops In Truffle Sauce
Ingredients: 12 x Sea scallops, cut into half; 2 ounce Port wine; 1 ounce Veal stock; 1/2 c. Mussels stock; 1 ounce Butter, unsalted; 2 tsp Minced truffle; 2 tsp Truffle juice; 1 Tbsp. Hazelnut oil; 12 piece baby carrots, glazed; 4 ounce Spinach, sauteed with butter

by Global Cookbook

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Servings: 2

Ingredients

Cost per serving $11.09 view details

12 x Sea scallops, cut into half
2 ounce Port wine
1 ounce Veal stock
1/2 c. Mussels stock
1 ounce Butter, unsalted
2 tsp Minced truffle
2 tsp Truffle juice
1 Tbsp. Hazelnut oil
12 piece baby carrots, glazed
4 ounce Spinach, sauteed with butter

Directions

Flame the port wine and add in the veal stock, mussels stock and bring to a boil and reduce by a third.
Monte with one oz of butter and at the last moment, add in the truffle juice and minced truffles.
Saute/fry the scallops in hazelnut oil over high heat till golden in color.
Arrange the garnish and scallops on plate and pour the sauce on the plate.
Decorate with chevril.

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Amount Per Serving	%DV
Serving Size 339g
Recipe makes 2 servings
Calories 412
Calories from Fat 190	46%
Total Fat 21.47g	27%
Saturated Fat 8.98g	36%
Trans Fat 0.0g
Cholesterol 89mg	30%
Sodium 407mg	17%
Potassium 969mg	28%
Total Carbs 16.49g	4%
Dietary Fiber 2.8g	9%
Sugars 7.08g	5%
Protein 30.72g	49%

Carmelized Sea Scallops In Truffle Sauce Recipe

Ingredients