PlainlyhasItalian

Hokkaido scallop truffle cream fettuccine @ Garibaldi - 36 purvis street.
THANK U @thefamousgoose for the awesome recommendation and for the awesomer fact that we ended up going on the same day after eopt:) This is lovely and so divine. The cream base is luscious and wonderfully perfumed with truffle. The waft of truffle goodness that drifts to you really whets your appetite. On top of that, the dish is loaded with chucks of perfectly pan seared scallop halves. Slightly caramelised on the surface, melt in your mouth sweet scallops that are best of all COATED with truffle cream and embellished with speckles of cracked black pepper that provide contrast to the heavy cream. Can you ask for more ?! I think they made really great flavour choices with this dish. As scallops are naturally milder in taste, it they cannot be paired with strong sauces because they'll drown in it and taste like strange fish cake. Truffle cream is perfect because the truffles provide the aroma while the cream (being equally as mild tasting as scallops, it takes on any flavour it is mixed with) absorbs all the essence of truffle. This really lets you appreciate the natural taste of scallop but at the same time enhances the taste of this dish overall. MMmm super decadent and so unforgettably good!