Recipe #5770
Pan-fried Scallops with Truffle and Spicy Carrot Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 27 min |
30
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Magazine Flaveurs |
Wine & food pairing
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Recipe ingredients
- Spicy Carrot Sauce
- 1 cup (250 mL) carrot juice, reduced
- 1 tsp. (5 mL) lime juice
- 1 Tbsp. (15 mL) cornstarch*
- Irresistibles curry powder*, salt and pepper to taste
- Scallops
- 15 scallops
- 1 small truffle, very finely julienned
Preparation
Spicy Carrot Sauce
In a saucepan, combine reduced carrot juice, lime juice, cornstarch mixed with water, curry powder, salt and pepper.
Stir over medium heat for a few minutes, until sauce is of uniform consistency. Cool.
Scallops
Pan fry scallops. Season with salt and pepper. Remove scallops from pan and slice in two.
Assembly
In a Chinese spoon, pour some spicy carrot sauce.
Add a half scallop.
Garnish with truffle julienne. Serve.
Chef and owner, Cornellier Traiteur
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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