Risotto with Scallops and Truffle Cream Sauce - The Local Palate
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Ingredients
- 2 tablespoons clarified butter
- 6 large sea scallops
- 1 ounce fresh French Black Winter Perigord truffle, diced to large pea size, or larger
- 2 tablespoon whole butter, softened
- 1 tablespoon sour cream
- Prepared Risotto for serving
- Additional fresh truffle 1/16 inch slices for optional garnish
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