Capasanta with condiment based on butter with white truffle

Wash the spinach with cold water and drain them, in the meantime remove the scallops from their shells and put them in a pan with our Condi burro and white true. Leave to flavour over low heat for about 3 minutes, adding a pinch of salt. Arrange the scallops in a bed of spinach strain a few drops of butter and finally slice the fresh white true when on season, otherwise use our carpaccio of bianchetto true.