Main Courses
Beef Carpaccio with Scallops and Truffle
An elegant dish that brings together the rich flavor of thinly sliced beef, the tenderness of scallops, and the unmistakable fragrance of black truffle.
- Time
- 15 min
- Difficulty
- Medium
- Serves
- 2 servings
Method
- Warm a little oil in a non-stick pan and sear the scallops for 1 minute on each side, keeping the centers tender.
- Arrange the beef slices evenly in a single layer on a flat plate.
- Place the scallops in the center of the beef carpaccio.
- Drizzle with olive oil and lemon juice, then season with salt and pepper. Finish with black truffle, salad leaves, and, if desired, a few drops of green sauce or pea cream.
Estimated nutrition per serving
- Energy
- 850 kJ (about 200 kcal)
- Saturated fat
- 2 g (10%)
- Carbohydrates (sugars)
- 1 g
- Protein
- 22 g
