Carmelized Sea Scallops In Truffle Sauce | scallop recipes

Carmelized Sea Scallops In Truffle Sauce | scallop recipes

12 sea scallops, cut into half
2 oz port wine
1 oz veal stock
1/2 cup mussels stock
1 oz butter, unsalted
2 teaspoon chopped truffle
2 teaspoon truffle juice
1 tablespoon 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.