Ingredients

12 Sea scallops, cut in 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, sauteed 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 once 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 a plate and pour the sauce on the plate.

Decorate with chervil..

Serves 2

Cindy Hartlin
Source: Food and Wine the Westin Way
Chef Tadashi Katoh, Chef de Cuisine, Century Plaza Hotel, Los Angeles.