Recipes

Double Truffle Scallops

Scallops are sauteed with truffle salt, truffle oil and white wine.

Submitted By: Ritrovo

Yield: Serves 2

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Ingredients

1/2 lb. (one package) fresh bay or sea scallops
1 tsp. Casina Rossa truffle salt
1 Tbsp. Casina Rossa truffle oil
½ cup white wine
La Bella Angiolina olive oil

Instructions

Rinse scallops and pat dry.

Heat some La Bella Angiolina in a sauté pan and add scallops. Sauté over medium heat until pieces are nearly cooked through. Toss in white wine and truffle salt.

Raise heat slightly; allow liquid to reduce by half. Turn off heat and stir in truffle oil.

Serve hot over rice or La Romagna Stringozzi pasta.

Posted: 7/7/2009 6:10:32 PM

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