It was my turn to cook last night and I made Sautéed Scallops with a Sage Truffle Drizzle. This sounds fancier than it is and was very, very easy to make. First, a word about truffle oil.
Enough about hogs.
First, I panned fried the scallops in 2 tablespoons of olive oil. When browned on both sides and cooked through, I removed them from the pan and kept them warm. I used frozen scallops from Trader Joe's.
Then, in the same pan as the scallops, I added 2 tablespoons of butter. When the butter became frothy...
...I added about 15 sage leaves that I cut into strips. I sauteed them until they were just about crispy then I removed the mixture from the heat. I added 1 tablespoon of truffle oil and incorporated.
I also made risotto with butternut squash cubes, so....to plate this dish, I placed a heaping spoonful of risotto in a bowl, topped with five scallops, drizzled some sage truffle butter on top...and there you have it. Delicious, very fancy and easy smeasy.
We also had a salad with field greens, artichokes and garlic in the lovely traveling salad bowl and red velvet cupcakes...yummo!
Truffle photo from Google Images.