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.
Chef and owner, Cornellier Traiteur
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.
© Société des alcools du Québec, 2007
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