Seared Scallops With Truffle Carpaccio

"Alright, alright, alright! Round two of perfectly seared seafood is here, this week it's scallops topped with a slice of black truffle carpaccio! Only question that remains is, why didn't I buy bigger spoons! ! Special shoutout to what we are referring to as "The Book" aka "The Broad Fork" by @hughacheson for imparting its scallop searing wisdom!"
-- @bazaarlazarr

Recipe Intro From bazaarlazarr

What’s not to love about @bazaarlazarr’s scallops topped with black truffle – delicious!
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  • Recipe Card

Method adapted from The Broad Fork by Hugh Acheson:

Prep time 5mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 1 pound Jumbo sea scallops
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • Kosher salt
  • 12 slices truffle carpaccio
  • for garnish Dill


  • Step 1

    Pat the scallops dry and season them with Kosher salt. Place a large sauté pan on high heat and add the oil. When the oil is shimmering, place the scallops in the hot pan and sear them on one side for 3 minutes, until they are nicely browned. Add the butter, and when it has melted, spoon the butter over the scallops to baste them. Turn the scallops over and cook for another 2 to 3 minutes, until just cooked. Remove the scallops from the pan and let them rest for a couple of minutes.

  • Step 2

    In an appetizer spoon, place one seared sea scallop. Top with a slice of Truffle Carpaccio and small piece of dill. Repeat for remaining scallops.