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I don’t know about you, but I really love scallops. Today let’s learn how to make amazing pan seared scallops with Chef Jason. You know what I really think about Chef Jason’s scallops? It’s a perfect bite! Every element complements each other perfectly! Triomphe itself is a tribute to simplicity of design. With it’s “jewel box” atmosphere filled with quiet conversations and delicious aromas. A perfect respite from the bustling streets of the city. Triomphe lounge features expert mixologists serving one of a kind cocktails and an expertly chosen wine selection. Triomphe continues to earn high honors with a 25 for food and service in the 2012 Zagat ratings.
Scallop Recipe:
4 large u-10 diver sea scallops
4 medium porcini mushrooms sliced
1 tbs porcini butter
1 cup chicken stock
½ cup heavy cream
1 tbs chopped parsley
½ tsp truffle oil
Basil oil for drizzle
Salt & pepper to taste
½ tsp blended oil for searing
49 West 44th St.
NYC, NY 10036
(212) 453-4233
www.triomphe-newyork.com
1 thought on “Amazing Scallops Recipe with CiCi Li and Chef Jason! CiCiLicious Vlog #77”
I have seen this recipe and would like to posit that no matter how “CiCilicious” this may be, I am more a fan of the base flavor of foods and scallops have a unique sweetness and texture I do not like to cover up with rich sauces.
The easiest and most flavor enhancing way to prepare scallops is to rinse and pat dry then pan sear hot with a light sprinkle of sea salt and black or white pepper seared in a combination of butter (or Smart Balance if concerned about butter) and olive or peanut/sesame oil till browned/caramelized evenly on both sides and translucent in the middle. Serve hot-immediately.
Always your fan! 🙂