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This International dessert features Scallops, cut into half, Port wine, Veal stock, Mussels stock. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Carmelized Sea Scallops In Truffle Sauce
Description
This International dessert features Scallops, cut into half, Port wine, Veal stock, Mussels stock. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Flame the port wine and add the veal stock, mussels stock and bring to a boil and reduce by a third.
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Monte with one ounce of butter and at the last moment, add the truffle juice and chopped truffles.
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Saute the scallops in hazelnut oil over high heat until golden brown in color.
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Arrange the garnish and scallops on plate and pour the sauce on the plate.
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Decorate with chevril.
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MMFormat by Recipe by: Chef Tadashi Katoh, Chef de Cuisine, Century Plaza Hotel, Los Angeles
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 793.4kcal
- % Daily Value *
- Total Fat 29.6g46%
- Saturated Fat 14.6g73%
- Cholesterol 191.9mg64%
- Sodium 2265.4mg95%
- Total Carbohydrate 67.2g23%
- Dietary Fiber 14.8g60%
- Sugars 38.3g
- Protein 56.6g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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