Grilled Scallops with Fresh Black Truffle Brown Butter Vinaigrette

Premium scallops stuffed with black truffle, pan-seared until golden, and served with a rich, nutty brown butter sherry vinaigrette.

French Cuisine Seafood Gourmet Scallops Truffle

Estimated Nutrition

Calories

707.6

kcal / serving

2830.4 kcal total

Carbs

4.6g

per serving

18.4 g total

Fat

67.1g

per serving

268.2 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

For salad dressing

Sherry Vinegar

For brown butter vinaigrette

Dairy

250

Butter

For browning

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Oil

For frying

Olive Oil

For salad dressing

Other

Black Truffle

Cleaned, 20 thin slices plus extra finely chopped

Seafood

piece

Scallops

Cleaned, corals removed

Vegetables

400

Mixed Green Salad Leaves

Washed

Method

Cut a slit into the side of each scallop and insert a slice of truffle.

Fry scallops in oil over high heat for 2 minutes until golden-brown.

Heat butter in a pan until brown and strain through a fine sieve.

Whisk sherry vinegar and chopped truffle into the sieved brown butter.

Toss salad leaves with olive oil, balsamic vinegar, salt, and pepper.

Plate the salad, arrange scallops around it, and drizzle with brown butter.