Scallop Crudo with Truffle Vinaigrette

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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.
Vitaly Paley, adapted by EatingWell Test Kitchen
active:
15 mins
total:
15 mins
Servings:
4
Scallop Crudo with Truffle Vinaigrette Eric Wolfinger

Ingredients

Directions

  • 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.

Tips

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.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/24/2022
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