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Ingredientes
- 12 x Sea scallops, cut into half
- 2 ounce Port wine
- 1 ounce Veal stock
- 1/2 c. Mussels stock
- 1 ounce Butter, unsalted
- 2 tsp Minced truffle
- 2 tsp Truffle juice
- 1 Tbsp. Hazelnut oil
- 12 piece baby carrots, glazed
- 4 ounce Spinach, sauteed with butter
Direcciones
- Flame the port wine and add in the veal stock, mussels stock and bring to a boil and reduce by a third.
- Monte with one oz of butter and at the last moment, add in the truffle juice and minced truffles.
- Saute/fry the scallops in hazelnut oil over high heat till golden in color.
- Arrange the garnish and scallops on plate and pour the sauce on the plate.
- Decorate with chevril.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 2 servings | |
| Calories 412 | |
| Calories from Fat 190 | 46% |
| Total Fat 21.47g | 27% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 407mg | 17% |
| Potassium 969mg | 28% |
| Total Carbs 16.49g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.08g | 5% |
| Protein 30.72g | 49% |
