This pasta dish is served warm which is a little bit bizarre considering that angel hair pasta done in this style is usually served chilled so that the subtle marine sweetness of the scallop shines through and the truffle oil’s musky and earthy truffle essence does not dissipate from the heat.

This dish is disappointing and dull, the taste of truffles is almost non existent, the pasta is dry and all broken up into short strands from being stir-fried for too long, which resembles cheap yellow egg noodles, and the overcooked scallop is rubbery and bland.