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Seared Scallops with White Truffle Oil
Bright summer citrus and perfectly seared scallops, finished with a touch of white truffle infused oil, bring vibrant color and exquisite flavor to your table.
DIFFICULTY:
Medium
TIME:
15 min
SERVES:
2
INGREDIENTS
8 large sea scallops, cleaned and patted dry
Salt and freshly cracked black pepper to taste
2 tbsp olive oil or neutral cooking oil
1 tbsp butter
2 tbsp Sabatino White Truffle Oil
1 orange or grapefruit segments
Microgreens or parsley (optional, for garnish)
Flaky sea salt (optional, for finishing)
Salt and freshly cracked black pepper to taste
2 tbsp olive oil or neutral cooking oil
1 tbsp butter
2 tbsp Sabatino White Truffle Oil
1 orange or grapefruit segments
Microgreens or parsley (optional, for garnish)
Flaky sea salt (optional, for finishing)
METHOD
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1Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
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2Heat a large skillet over medium-high heat. Add the olive oil and butter, allowing it to melt and become slightly foamy.
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3Place the scallops in the skillet, leaving space between each one. Sear for 2-3 minutes on the first side without moving until golden brown. Flip and sear the other side for an additional 2-3 minutes until cooked through and opaque.
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4Arrange the scallops on a serving plate. Top or garnish each scallop with a small piece of orange or grapefruit segments.
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5Drizzle the scallops with Sabatino White Truffle Oil.
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6Sprinkle with flaky sea salt, add microgreens or parsley, and serve immediately.
SHOP THE RECIPE
