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.
Source: EatingWell Magazine, April 2020
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Recipe Summary
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 10% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 1.3g; fat 16g 25% DV; saturated fat 2.2g 11% DV; cholesterol 7.2mg 2% DV; vitamin a iu 56.3IU 1% DV; vitamin c 1.8mg 3% DV; folate 27.3mcg 7% DV; calcium 10.7mg 1% DV; iron 0.6mg 3% DV; magnesium 16.5mg 6% DV; potassium 136mg 4% DV; sodium 268.3mg 11% DV.