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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Credit: Eric Wolfinger

Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
4
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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

2 scallops & 2 Tbsp. vinaigrette
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.
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