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Nutrition Facts
Serving Size 143 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 330 mg 14%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 19 g
Vitamin A 15% Iron 2%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Seared Sea Scallops in Truffle Butter

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 Lb sea scallops
3 Oz Wyatt's Black Truffle Finishing Butter
2 Tbsp Ottavio Grapeseed Oil
1/4 Tsp salt
1/4 Tsp pepper
2 Tbsp chives, minced
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Pat scallops dry with a paper towel and allow them to sit at room temperature for about 15 minutes before cooking. (We want to cook these to a perfect medium/rare and allowing them to come to room temperature will ensure more even cooking.)
Place a dry sauté pan over medium heat and allow pan to get hot. (You will have to work quickly but carefully for this next part.)
Season the scallops with salt and pepper on each side, add the grapeseed oil to the pan and allow it to get hot (but not smoking). Immediately add in your scallops to the oiled pan and don’t touch or flip for 2-2 ½ minutes. You should start to see a little brown forming on the bottom outside edges when it’s time to flip.
Flip the scallops and repeat the process for another 2-2 ½ minutes. Once scallops are cooked remove to a plate and rest; in the same hot pan add the truffle butter and allow to melt. You may have to adjust your heat so it doesn’t burn.
Once the butter is melted scrape up any leftover bits in the pan and pour over the cooked scallops.
Garnish with fresh snipped chives and serve immediately.


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