Popular Features:
View Cart

Double Truffle Scallops

 
Double Truffle Scallops
default recipe image
photo credit: Ev Thomas
Scallops are sauteed with truffle salt, truffle oil and white wine.
Recipe By: Ritrovo
  • PrepN/A |
  • TotalN/A |
  • Serves 2
Print
0
Be the first to rate!0
Email

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Zatar (Zaatar)

    A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.

  • Middle Eastern Yogurt Cheese

    Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.

  • Hummus

    In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.

  • Adas Polo

    This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.