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Photo: Eric Wolfinger
Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil2tablespoonsbalsamic vinegar1tablespoonfinely chopped shallot1tablespoonblack truffle paste or black truffle oil (see Tips)¼teaspoonsalt⅛teaspoonground pepper8largedry scallops, side muscle removed½cupmicrogreens1smallfresh black truffle, shaved (optional; see Tips)
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil
2tablespoonsbalsamic vinegar
1tablespoonfinely chopped shallot
1tablespoonblack truffle paste or black truffle oil (see Tips)
¼teaspoonsalt
⅛teaspoonground pepper
8largedry scallops, side muscle removed
½cupmicrogreens
1smallfresh black truffle, shaved (optional; see Tips)
DirectionsWhisk olive oil, vinegar, shallot, truffle paste (or truffle oil), salt and pepper in a bowl.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.TipsTips: 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.Originally appeared: EatingWell Magazine, April 2020
Directions
Whisk olive oil, vinegar, shallot, truffle paste (or truffle oil), salt and pepper in a bowl.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.TipsTips: 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.
Whisk olive oil, vinegar, shallot, truffle paste (or truffle oil), salt and pepper in a bowl.
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.
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)191Calories16gFat7gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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