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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 SauceIn 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.ScallopsPan fry scallops. Season with salt and pepper. Remove scallops from pan and slice in two.AssemblyIn a Chinese spoon, pour some spicy carrot sauce.Add a half scallop.Garnish with truffle julienne. Serve.Denise CornellierChef and owner, Cornellier Traiteur
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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
Pan-fried Scallops with Truffle and Spicy Carrot Sauce

Pan-fried Scallops with Truffle and Spicy Carrot Sauce

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

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Ingredients

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  • spicy carrot sauce
  • 1 cup
    (250 mL)
    carrot juice, reduced
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  • 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
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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

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Gluten-free recipes

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Lactose-free recipes

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