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

Ingredients

Add all
  • spicy carrot sauce

  • 1 cup
    (250 mL)

    carrot juice, reduced

  • 1 tsp.
    (5 mL)

    lime juice

  • 1 Tbsp.
    (15 mL)

    cornstarch

  • curry powder to taste

  • salt and pepper to taste

  • scallops :

  • 15

    scallops

  • 1

    small truffles, 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.

Denise Cornellier

Chef and owner, Cornellier Traiteur

Source: Magazine Flaveurs

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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