Posted: Dec 28, 2012 11:26 AM
Updated: Dec 28, 2012 1:52 PM
The following is from Chef Christian English:
We use U-10 scallops, which means under 10 per pound. As with shrimp, the smaller the number, the larger the item. The scallop is seasoned with salt and pepper before searing.
Sprinkle scallops with salt and pepper. Sear until golden brown. On the plate put the puree. Top with scallop. Garnish with Arugula dressed with olive oil and salt and pepper. Spoon truffle jus on top.
1 head cauliflower
1 star anise
2 cups cream
salt and pepper
Cut up cauliflower and place into a pot. With the cream and star anise and cook until tender. Remove the star anise and puree with just enough cream to get it smooth. Season with salt and pepper.
2 quarts veal stock
1/2 cup chopped truffle shavings
Click here to submit a news tip to us!
Become a Facebook Fan!
Help those in need this holiday season
Win! Win! Win!
Wise Local Marketing!
Get news, weather and more on your smartphone and tablet!
Get texts for news, traffic, deals and more!
Sign up on KVOA.com for newsletters, exclusive deals, and more!
What's happening on News 4 @ 4
Stories and videos with Kristi's Kids
Check out the latest events FC Tucson has scheduled.
Let us help grow your business
Digital Channel 4.2
What's on KVOA and when!
Contact info for our department heads
KVOA's on air personalities!
Work at News 4 Tucson
Complete feeds of all KVOA.com stories
FCC Public File of Records, Reports, and More