Amazing Scallops Recipe with CiCi Li and Chef Jason! CiCiLicious Vlog #77

Food, Travel, Lifestyle Videos — Be happy and be CiCiLicious!

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

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One Response

  1. 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! 🙂

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