About This Recipe
Delicious scallops with savory parsnip cream and balsamic. The bonus truffle brings this dish a special twist!
Ingredients
At Oliviers&Co
1/2 cup Premium Balsamic Vinegar from Modena
Everyday Olive Oil
White Truffle Olive Oil
Summer Truffle in Olive Oil
Salt & Herbs mix for Fish
At the market
12 scallops
1/2 onion
3 parsnips
1/2 cup heavy cream
1/2 cup unsalted butter
Pepper
Directions
Reduce the balsamic vinegar to a syrupy consistency. Peel onion and parsnips, finely chop onion and slice parsnips.
Fry the onion on a low heat in 2 tbsp olive oil. Add the parsnips, stir and pour in the cream. Finish with a little bit of water to cover the vegetables. Cook for 20 minutes. Prick the parsnips with a knife to check the cooking.
Mix it together to obtain a smooth cream. Adjust the seasoning and keep warm.
Remove the coral part of scallops, season them and let them take color in 1 tsp of white truffle oil in a non-stick pan for 2 minutes on each side. Add butter at the end of cooking. Using a spoon, pour this juice over the scallops.
Divide the parsnip cream onto four plates and place 3 scallops on each. Pour a few drops of balsamic vinegar around the edges and sprinkle with slices of summer truffle.
Add a dash of white truffle oil over the scallops and finish with some pepper and some salt & herbs mix. Serve immediately.