Pan-fried Scallops with Truffle and Spicy Carrot Sauce

Pan-fried Scallops with Truffle and Spicy Carrot Sauce
  • 30 servings
  • 0:20 Preparation
  • 0:07 Cooking
  • 0:27 Total Time


Add all
  • spicy carrot sauce

  • 1 cup
    (250 mL)

    carrot juice, reduced

  • 1 tsp.
    (5 mL)

    lime juice

  • 1 Tbsp.
    (15 mL)


  • curry powder to taste

  • salt and pepper to taste

  • scallops :

  • 15


  • 1

    small truffles, very finely julienned


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.


Pan fry scallops. Season with salt and pepper. Remove scallops from pan and slice in two.


In a Chinese spoon, pour some spicy carrot sauce.

Add a half scallop.

Garnish with truffle julienne. Serve.

Denise Cornellier

Chef and owner, Cornellier Traiteur

Source: Magazine Flaveurs

Wine and meal pairing

Delicate and light

Delicate and light
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