Scallop Crudo with Truffle Vinaigrette
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.
EatingWell Magazine, April 2020
Gallery
Credit: Eric Wolfinger
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
2 scallops & 2 Tbsp. vinaigrette Per Serving:
191 calories; protein 5.2g; carbohydrates 6.9g; dietary fiber 0.7g; sugars 1.3g; fat 16g; saturated fat 2.2g; cholesterol 7.2mg; vitamin a iu 56.3IU; vitamin c 1.8mg; folate 27.3mcg; calcium 10.7mg; iron 0.6mg; magnesium 16.5mg; potassium 136mg; sodium 268.3mg.