Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Pan-fried Scallops with Truffle and Spicy Carrot Sauce https://www.metro.ca/userfiles/image/recipes/petoncles-poeles-truffe-sauce-carotte-epicee-5770.jpg PT20M PT07M PT27M
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
30
1 cup (250 mL) carrot juice, reduced 1 tsp. (5 mL) lime juice 1 Tbsp. (15 mL) cornstarch curry powder to taste 15 scallops 1 small truffles, very finely julienned
Pan-fried Scallops with Truffle and Spicy Carrot Sauce

Pan-fried Scallops with Truffle and Spicy Carrot Sauce

Rate this recipe
0 Vote
  • Gluten-free
  • Lactose-free
30
servings
0:20
Preparation
0:07
COOKING
0:27
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • 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
Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.