Potato-zucchini Cake with a Pan Seared Scallop & White Truffle
Originally uploaded by kissmyassets
From Italian Cooking and Living. This recipe is straight forward and comes together quickly after preparation. Grating is the most time consuming part - and worth every moment.
The potato-zucchini cake has a delightful exterior crunch with a moist and tender interior. The cake carries delicious flavors of potato, zucchini, and just the right amount of red onion. Topping this cake with a fresh seared scallop works quite well. I can't imagine any other combination. The sauce is a beautiful blend of wine reduction and butter. Velvety and not overpowering in the least bit. White truffle oil is ... well, if you know white truffle oil - it's perfect. :-)
This concludes my scallop extravaganza for a little while! Ciao.
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