Truffles for London by Dame DJ - HTML preview

SEARED SCALLOPS WITH TRUFFLE

Ingredients;

Try to get scallops about 2 ounces each.

Make sure they are dry before cooking and do not touch them once in the pan.

Cover the pan with 4 tablespoons of butter and heat well but keep the scallops away from each other.

Turn each one after 3-4 mins

They should be firm but soft on the inside and are sometimes a bit pink inside.

Serve topped with a slither of truffle on the top.

Add some parsley.

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