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
Ingredients
Nutrition Facts
- Calories
- 197
- Fat
- 12 g
- Saturated Fat
- 3 g
- Trans Fat
- 0.1 g
- Sodium
- 583 mg
- Sugars
- 0 g
- Protein
- 19 g
- Fibre
- 0 g
- Carbohydrate
- 3 g
- 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
-
Season scallops and shrimps with a pinch of the salt and pepper.
-
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.
-
In a medium bowl, whisk eggs with remaining salt.
-
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.
-
Add scallops and shrimps. Increase heat to medium. Continue cooking, stirring gently, until eggs are done as desired and seafood is cooked through.
-
Stir in truffle sauce. If desired, serve sprinkled with green onions.