Truffle and Scallop Carpaccio |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 |
| 1 | Sprinkle scallops with salt and pepper. heat 1 tablespoon oil in large skillet over medium-high heat. Saute scallops until browned, about 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. |
| 2 | 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. |