Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Sea scallops, cut into half
2 oz Port wine
1 oz Veal stock
1/2 c Mussels stock
1 oz Butter, unsalted
2 ts Chopped truffle
2 ts Truffle juice
1 tb Hazelnut oil
12 Pieces baby carrots, glazed
4 oz Spinach, sautéed with butter

Flame the port wine and add the veal stock, mussels stock and bring
to a boil and reduce by a third.

Monte with one ounce of butter and at the last moment, add the truffle
juice and chopped truffles.

Saute the scallops in hazelnut oil over high heat until golden brown
in color.

Arrange the garnish and scallops on plate and pour the sauce on the
plate.

Decorate with chevril. Source: Food Wine the Westin Way Typed in
MMFormat by cjhartlin#msn.com Recipe by: Chef Tadashi Katoh, Chef de
Cuisine, Century Plaza Hotel, Los Angeles.

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