Seared Scallop Fonduta Recipe
Scallops, parmigiano crema with Umbrian black truffle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Seared Scallop Fonduta
Method
Preparation Instructions
- 1
Prepare the Fonduta
In a saucepan, combine the heavy cream and grated Parmigiano-Reggiano cheese over medium heat. Stir continuously until the cheese is fully melted and the mixture is smooth. Season with salt and freshly ground black pepper to taste. Remove from heat and fold in the shaved Umbrian black truffle. Keep warm.
- 2
Sear the Scallops
Heat the unsalted butter in a large skillet over high heat. Pat the scallops dry with paper towels to ensure a good sear. Once the butter is hot and foamy, add the scallops, making sure they are not crowded in the pan. Sear for about 2-3 minutes on each side until they are golden brown and opaque in the center. Season with salt and pepper during cooking.
- 3
Plate the Dish
To serve, spoon a generous amount of the Parmigiano fonduta onto each plate. Arrange the seared scallops on top of the fonduta. Garnish with chopped fresh parsley and additional shaved Umbrian black truffle if desired.
