Sweet tender scallops with minced shallots and white truffles braised in butter then simmered in champagne and cream make this elegant dish that is garnished with parsley and rose petals. 

target="_blank">Taste With The Eyes shares the recipe. 

Skin-on Russet potatoes are cut to size and deep fried in hot peanut oil. Once cooked, they are sprinkled with flaky sea salt, drizzled with white truffle oil, and showered with

finely grated Parmesan cheese. Served piping hot they are absolutely delicious! Recipe from Chicago Tribune.

 Starting with 2 pounds of medium-size asparagus you then wrap them individually or in bundles in slices of Italian prosciutto, brush them with good olive oil and 2 tablespoons of

white truffle butter, sprinkle with Fleur de sel and freshly ground black pepper then finish with grated Gruyère cheese. And bake. Barefoot Contessa shares the recipe.

This is the epitome of mac & cheese. Use Cipriani tagliarelle dried pasta or other egg fettuccine and make a truffle butter with heavy cream sauce, then garnish with chopped chives

and thin slices of Parmesan cheese. Voila! Thanks to Ina Garten for this recipe.

For this recipe from The Local Vegan simmer cooked cannellini beans, a leek, and some garlic in a vegetable broth. Braise the mushrooms with extra virgin olive oil. Blend the bean broth in

a blender till they have the consistency of mashed potatoes. Spoon the beans onto a plate, top with mushrooms, drizzle with truffle oil, and enjoy! 

Yelena Strokin provides us with this recipe for Shepherd's Pie. Combining ground beef and lamb with butternut squash, carrots, onions and spices they are cooked to perfection then topped with

truffle infused mashed potatoes and topped with shredded Gruyère cheese and more truffle oil. It's a shepherd's pie to die for!

This fanciful and beautiful little dish is inspired by a Thomas Keller recipe, it has been modified for us mere humans by the help of Todd and Diane of White

On Rice Couple. Its a simple truffle custard with a drizzle of truffled ragout sauce on top and beautifully presented with a sliver of crisped prosciutto and a sprinkle of tiny

chives.

With fresh young arugula lettuce combine fresh persimmon, sparkling pomegranates, sweet onions, and dress it all with truffle oil, salt and pepper. You can't find a more delicious combination of

fall flavors to give your meal a splashy start! Recipe comes from Angie's Recipes. 

The Hungry Babushka brings us this appetizing recipe with a perfectly roasted chicken dressed in lemon and thyme and basted in duck fat. That is topped with a

delicious tahini and white truffle sauce, and pan roasted potatoes finish the dish. SO delicious!

This glorious recipe has a tender grilled halibut nestled on a bed of fresh baby greens atop a scoop of buttery mashed potatoes. Chef Steve Debaste's recipe for the dressing

of verjus white truffle vinaigrette is the perfect complement to this delicious combination of flavors. This was shared by The Goodhearted Woman.