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Caramelized Sea Scallops in Truffle Sauce RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


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 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 a plate and pour the sauce on the plate.
  • Decorate with chervil.

Serves 2

*Monte Au Beurre . . . addition of butter to create an emulsion of cooking liquor and butter

Cindy Hartlin