|Recipe of the Month|
Seared Sea Scallops
with Romaine White Truffle Broth
Appetizer from the Roessler's Menu
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
2033 Vamo Way
$$$ D Continental Cuisine
Sarasota's Finest Cuisine, featuring
seafood, duck, beef, veal, lamb, flambe desserts
Award - Winning Wine List
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