Scallop Crudo with Truffle Vinaigrette

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Recipe Summary

Active:

15 mins

Total:

15 mins

Servings:

4

Nutrition Profile:

 

Dairy-Free

Nut-Free

Gluten-Free

Low-Calorie

Egg Free

Soy-Free

Heart Healthy

Nutrition Info

Ingredients

Ingredient Checklist

• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon black truffle paste or black truffle oil (see Tips)
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 8 large dry scallops, side muscle removed
• ½ cup microgreens
• 1 small fresh black truffle, shaved (optional; see Tips)

Directions

Instructions Checklist

• Step 1
  Whisk olive oil, vinegar, shallot, truffle paste (or truffle oil), salt and pepper in a bowl.
• Step 2
  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.
• Step 3
  To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.

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.

Nutrition Facts

Serving Size: 2 Scallops & 2 Tbsp. Vinaigrette

Per Serving:

191 calories; 16 g total fat; 2.2 g saturated fat; 7 mg cholesterol; 268 mg sodium. 136 mg potassium; 6.9 g carbohydrates; 0.7 g fiber; 1 g sugar; 5.2 g protein; 56 IU vitamin a iu; 2 mg vitamin c; 27 mcg folate; 11 mg calcium; 1 mg iron; 16 mg magnesium;