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
Gallery
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; 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.