Recipe - Carmelized Sea Scallops In Truffle Sauce

12 Sea scallops, cut into half
2 ounce Port wine
1 ounce Veal stock
One half cup Mussels stock
1 ounce Butter, unsalted
2 teaspoon Chopped truffle
2 teaspoon Truffle juice
1 tablespoon Hazelnut oil
12 Pieces baby carrots, glazed
4 ounce 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.

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 MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 27, 1998