The stunning contrast of the squid ink spaghetti, the white sea scallop, the black sesame seeds and the parmesan cheese is only matched by the intense flavor of white truffle oil.
- 1 cup squid ink spaghetti, cooked, rinsed and tossed with a little light olive oil
- 1 tsp. white truffle oil
- ½ tsp. white truffle salt (optional)
- 1 tsp. olive oil
- 24 small sea scallops
- 1 tbsp. black sesame seeds
- ¼ cup parmesan cheese shavings