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


Reduce the Premium Balsamic Vinegar of Modena 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 White Truffle 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 Premium Balsamic Vinegar of Modena around the edges and sprinkle with finely chopped truffle (optional). Add a dash of White Truffle Oil over the scallops.  Finsih with some freshly ground pepper and some Salt & Herb Mix for Meat and serve immediately.

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