I had gone to a Patricia Wells dinner a few weeks ago. It was an all truffle dinner highlighting recipes from her new Simply Truffles cookbook. When she spoke, she gave the great advice to store your truffles with your eggs so that the truffles would impart their flavor onto the eggs. So, of course.. fresh laid eggs, fresh truffles, I'm all in.
To cut the richness of the pasta, I decided to do a little side of scallop crudo to start.
5 Fresh, sashimi grade sea scallops, sliced crosswise either in half or thirds, depending on the thickness of the scallops
1 Meyer lemon, thinly sliced
2 small Thai chilies, very thinly sliced
1/4 tsp finely sliced scallion or chives
1 Tbsp grape seed oil
1/2 tsp light soy
1/4 tsp rice wine vinegar
pinch of sea salt
Mix together the oil, soy and vinegar.
Lay the lemon slices in a single layer on a dish. Lay the scallops on top. Sprinkle with just a touch of sea salt, then the chilies and scallion. Finish with a drizzle of the oil mixture on top. Divine!