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Carmelized Sea Scallops In Truffle Sauce Recipe

by Global Cookbook

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

Directions

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

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