Close your eyes, and these easy-to-make scallops with the wonderful umami depth of Black Truffle and garlic paired with the brightness of lemon might fool you into thinking that you've been magically transported to a sunny terrace overlooking the Mediterranean. Since we can't jet away at a moment's notice for the European vacation of our dreams, we like to let our tastebuds and our imaginations take us away instead. To set the scene, we serve these on a sunny day with our Olive Oil Flatbread and a cool beverage, like our Cara Cara Orange Vanilla Fizz.


1 lb natural scallops, washed and patted dry
D’Olivo Black Truffle Sea Salt, to taste
Tellicherry Peppercorns, freshly ground, to taste
1 tablespoon D’Olivo Garlic Infused Olive Oil
2 tablespoons butter, divided
2 tablespoons vegetable stock
juice of half a lemon
lemon zest from a whole lemon
parsley, to garnish (optional)

After patting the scallops dry, season each side with D’Olivo Black Truffle Sea Salt and freshly ground Tellicherry Peppercorns. Set aside.

In a medium skillet, warm D’Olivo Garlic Olive Oil and one tablespoon butter over medium heat.

Working in batches, place scallops into the pan and sear each side for 1-2 minutes per side. Set aside and continuing to work in batches until all scallops have been seared.

Add remaining butter, stock, lemon juice and lemon zest to the skillet and bring it to a simmer over medium heat.

Place the scallops back into the skillet, pour the sauce over top of the scallops, and garnish with fresh parsley.

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