Sea Scallops in Truffle Sauce
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
recipe was provided by Cindy Hartlin from Oakville,
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
the port wine and add the veal stock, mussels stock
and bring to a boil and reduce by a third.
with one ounce of butter and at the last moment, add
the truffle juice and chopped truffles.
the scallops in hazelnut oil over high heat until
golden brown in color.
the garnish and scallops on a plate and pour the sauce
on the plate.
*Monte Au Beurre . . . addition of butter to create
an emulsion of cooking liquor and butter