Scallops with truffle butter

Capasanta-dorata-al-burro-con-tartufo-purea-di-finocchi-barbabietola-crescione
Scallops fried in Clarified Butter with Black Summer Truffle take on an intense aroma which enhances their delicious flavour.
DIFFICULTY
DIFFICULTY
Easy
DOSES FOR
DOSES FOR
4 people
PREPARATION
PREPARATION
10 min
COOKING
COOKING
20 min
Ingredienti per 4 people
  • 12 shelled scallops
  • 200 g fennel
  • 80 g peeled potatoes
  • 30 g cooked beetroot
  • 20 g Clarified Butter with Truffle (lactose free)
  • Extra virgin olive oil
  • Salt

Clean fennel and cut it into pieces, dice potatoes and cook vegetables in salted water until soft. Drain and blend with beetroot and 1 tbsp extra virgin olive oil. Add salt to taste and keep warm.

Wash shelled scallops in cold, running water, drain and pat dry with a paper towel.

Heat a non-stick pan, add the clarified truffle butter and sauté scallops until golden, 1 minute per side. Salt and serve on the fennel and beetroot purée, garnish with beet sprouts and a dusting of rose pepper.

The recommended
product

Clarified butter with truffle (lactose-free)

Clarified butter with truffle (lactose-free)

Sauces, spreads and condiments
from 12,95  Select options

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In our shop
you can find

Black summer truffle

from 0,00 

Dried porcini mushrooms “extra quality”

from 10,10 

Black uncinatum truffle

from 0,00 

Black winter truffle

from 180,00 

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