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Heat 1 tablespoon Fustini’s SELECT olive oil in a large skillet over moderately low heat. Add leeks and cook until quite soft and fully cooked, 8 to 10 minutes, turning over once or twice only. When cooked, add the heavy cream, truffle salt and fresh ground black pepper and bring to a simmer. Cook until slightly thickened, 5 to 8 minutes. Serve with a few drops of Fustini’s White Truffle Oil.
Season scallops with salt and pepper. Heat remaining Fustini’s Delicate SELECT olive oil over high heat in a large skillet. Just as it starts to smoke, add the scallops, in batches if necessary, and cook without moving for 2 to 3 minutes. Turn over and cook another 1 minute. Serve over the leek and truffle ragout and a sprinkle of fresh mixed herbs.
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