"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!"
Seared Scallops With Truffle Carpaccio
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Recipe Intro From bazaarlazarr
What’s not to love about @bazaarlazarr’s scallops topped with black truffle – delicious!
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Method adapted from The Broad Fork by Hugh Acheson:
Prep time 5mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound Jumbo sea scallops
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- Kosher salt
- 12 slices truffle carpaccio
- for garnish Dill
Method
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.