This scallop crudo recipe gets a flavorful addition with shaved truffles. To make thinly slicing the scallops easier, freeze them until they are firm but not frozen, about 20 minutes, and then slice. Source: EatingWell Magazine, April 2020

Vitaly Paley, adapted by EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk olive oil, vinegar, shallot, truffle paste (or truffle oil), salt and pepper in a bowl.

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  • Thinly slice scallops and arrange, slightly overlapping, on a plate. Spoon the vinaigrette over the scallops. Garnish with microgreens and shaved truffle, if desired. Serve immediately.

Tips

Tips: Truffle paste has a tapenade-like texture that mixes easily into sauces, vinaigrettes and stir-fries. Truffle oil is best used at room temperature or slightly warm for the best flavor. Look for both at well-stocked grocery stores and specialty markets. To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.

To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.

Nutrition Facts

191 calories; 16 g total fat; 2.2 g saturated fat; 7 mg cholesterol; 268 mg sodium. 136 mg potassium; 6.9 g carbohydrates; 0.7 g fiber; 1 g sugar; 5.2 g protein; 56 IU vitamin a iu; 2 mg vitamin c; 27 mcg folate; 11 mg calcium; 1 mg iron; 16 mg magnesium;