Season the scallops with salt and pepper and insert one black truffle slice into every slit. Then add the rehydrated porcini mushrooms (chopping them if needed) and garlic and one other sprinkle of salt. Carly over at Perth Munchkin gave us her prime tip for cooking with fresh truffles: "there’s no strategy to make mashed potatoes an entire lot more fancy then grating on a delicate shave of fresh black truffle. The black truffle sauce in each menu items is made with Regalis model Organic Black Truffle Arbequina Oil (which, in turn, is made with Spanish black truffles and California extra virgin olive oil).
Benvenuto!
