| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dujour10 | 4 | servings | |
INGREDIENTS
| 1 | c | Sliced shallots |
| 1 | tb | Canola oil |
| 1/2 | c | Sauterne wine or a late harvest wine |
| 4 | c | Chicken or duck stock |
| 1 | Bay leaf | |
| 1 | Thyme sprig | |
| Salt and pepper to taste |
INSTRUCTIONS
Caramelize shallots with the oil until golden brown. Deglaze with wine and reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent. In a hot pan, sear scallops until golden brown then flip and roast in a 400 degree oven for 5 minutes or until medium rare inside. Place scallop in the middle of a soup plate and surround with shumai. Ladle in broth with the shallots. Garnish with shiitake chips and drizzle a little truffle oil. Yield: 4 portions CHEF DU JOUR MING TSAI SHOW #DJ9309 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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