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Recipes
Double Truffle Scallops
Double Truffle Scallops
Double Truffle Scallops
photo credit: Ev Thomas
Scallops are sauteed with truffle salt, truffle oil and white wine.
Recipe By:
Ritrovo
Prep
N/A
|
Total
N/A
|
Serves
2
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European
Mushrooms and Truffles
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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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