Truffle and Scallop Carpaccio Recipe
Ingredients:
- 16 large sea scallops, patted dry, side muscles removed if necessary
- 4 tablespoons olive oil, divided
- 2 fresh walnut-size black truffles, sliced into paper-thin rounds
- Salt and pepper, to taste
- Arugula, to serve (optional)
How to cook Truffle and Scallop Carpaccio:
- Sprinkle scallops with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute scallops until browned, about 3 minutes per side. Transfer to plate. Add 3 tablespoons oil to skillet. Stir over low heat 1 minute, scraping up browned bits. Cool oil.
- Cut each scallop horizontally into thin rounds. Alternate scallop and truffle rounds on plates, arranging in circle. Sprinkle with salt and freshly ground pepper. Drizzle oil mixture from skillet over scallops and truffles on each plate. Cover with plastic wrap; chill 1 hour.
- Garnish the Truffle and Scallop Carpaccio with arugula, if desired.
Notes:
The Truffle and Scallop Carpaccio recipe very easy to prepare and so good! This dish is usually served on New Year’s Eve.
Comment:
Carpaccio is an Italian dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as an appetizer.
This recipe for Truffle and Scallop Carpaccio serves/makes: 8
The Truffle and Scallop Carpaccio recipe is adopted from Bon Appetit Magazine – December 2004.
Main Ingredient: Scallops
Preparation Method: Appetizer
Cuisine: Italian