Seared Sea Scallops
with Romaine White Truffle Broth
Appetizer from the Roessler's Menu
Ingredients:
| large | Sea Scallops |
| Soy, Corn, or Canola Oil | |
| 1 qt. | Chicken Stock (or chicken bouillon) |
| Romaine Lettuce | |
| White Truffle Oil | |
| 1 tablespoon | Cracked Black Pepper |
| Salt to taste |
Preparation:
Hot skillet with Soy, Corn or Canola Oil. Lightly season Scallops with Salt and place in pan. Sear until golden brown, turn and cook approx. 1 minute for large scallops.
Boil weak Chicken Stock (or bouillon). Place Romaine leaves in stock until wilted (approx. 1 minute), the darker green the better. Remove lettuce, put in blender with some of the stock, blend well.
Add all back to stock and bring to a boil, plus 1 tablespoon Cracked Black Pepper. Filter all and place on plate.
Drizzle White Truffle Oil, to taste.
Place Scallops on plate and serve
Chef Klaus Roessler
Roessler's Restaurant
