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Double Truffle Scallops

 
Double Truffle Scallops
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photo credit: Ev Thomas
Scallops are sauteed with truffle salt, truffle oil and white wine.
Recipe By: Ritrovo
  • PrepN/A |
  • TotalN/A |
  • 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
    • 1/2 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.

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