Name: Carmelized Sea Scallops in Truffle Sauce
Ingredients: 12 Sea scallops, cut into half; 2 oz Port wine; 1 oz Veal stock; 1/2 c Mussels stock; 1 oz Butter, unsalted; 2 ts Chopped truffle; 2 ts Truffle juice; 1 tb Hazelnut oil; 12 Pieces baby carrots, glazed; 4 oz Spinach, sautéed with butter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood	2	Servings

INGREDIENTS

12		Sea scallops, cut into half
2	oz	Port wine
1	oz	Veal stock
1/2	c	Mussels stock
1	oz	Butter, unsalted
2	ts	Chopped truffle
2	ts	Truffle juice
1	tb	Hazelnut oil
12		Pieces baby carrots, glazed
4	oz	Spinach, sautéed with butter

INSTRUCTIONS

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.
Decorate with chevril.  Source: Food & Wine the Westin Way Typed in
MMFormat by cjhartlin@msn.com  Recipe by: Chef Tadashi Katoh, Chef de
Cuisine, Century Plaza Hotel, Los Angeles.
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998

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