RECIPE OF THE MONTH
Southwest Florida's Finest Restaurants




  Recipe of the Month

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


  Submitted by:

Chef Klaus Roessler
Roessler's Restaurant


  Continental Cuisine
 
ROESSLER'S
2033 Vamo Way
South Sarasota
941-966-5688 reservations
$$$ D Continental Cuisine

Sarasota's Finest Cuisine, featuring
seafood, duck, beef, veal, lamb, flambe desserts
Award - Winning Wine List
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