| 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
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