Recipes
Scrambled Eggs with Truffle, Scallops and Shrimps
This dish mixes seafood, truffles, and eggs together for a unique and delicious taste.
Serves
4
Prep Time
5 min
Cook Time
10 min
Print RecipeIngredients
- 15 frozen scallops, thawed
- 15 frozen shrimps (shelled and deveined), thawed
- ½ tsp (2.5 mL) salt, divided
- Pinch pepper
- 1 tbsp (15 mL) oil, divided
- 5 eggs
- 1 tbsp (15 mL) truffle sauce
- Chopped green onions, optional
Instructions
- Step 1
Season scallops and shrimps with a pinch of the salt and pepper.
- Step 2
Heat 2 teaspoons (10 mL) oil in a wok or frying pan over medium heat. Add scallops and shrimps and fry until almost cooked. Remove from the pan.
- Step 3
In a medium bowl, whisk eggs with remaining salt.
- Step 4
Heat wok or frying pan over high heat, add remaining oil and reduce heat to low. Add egg mixture; stir occasionally as eggs begin to cook.
- Step 5
Add scallops and shrimps. Increase heat to medium. Continue cooking, stirring gently, until eggs are done as desired and seafood is cooked through.
- Step 6
Stir in truffle sauce. If desired, serve sprinkled with green onions.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 197 |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 3 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 19 g |
| Sodium | 583 mg |
