Roasted Scallops with Truffle Oil - Oliviers & Co.

Roasted Scallops with Truffle Oil

December 20, 2017
Roasted Scallops, Parsnip Cream, Balsamic

Delicious scallops with savory parsnip cream and balsamic.

Roasted Scallops with Truffle Oil



Instructions:

Reduce the balsamic vinegar to a syrupy consistency. Peel the onion and parsnips, finely chop the first and slice the second.

Fry the onion on a low heat in 2 tbsp. of everyday olive oil, add the sliced parsnips, stir and pour in the cream, finish with a little water to cover the vegetables. Cook on a low heat for 20 minutes, prick the parsnips with a knife to check the cooking.

Mix it together to obtain a smooth cream, adjust the seasoning, keep warm.

Remove the “white nerve” on the scallops, season them and let them take colour in 1 tsp. of truffle olive oil in a non-stick pan for 2 minutes on each side. Add the butter at the end of cooking and pour this juice over the scallops with a spoon.

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 finely chopped truffle (optional). Add a dash of truffle olive oil over the scallops.  Finsih with some freshly ground pepper and serve immediately.

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