Recipe for scallops with white butter sauce, new potatoes, and truffle risotto with parmesan.

Preheat the oven to 180°C. Place the new potatoes in an oven-safe dish without peeling them. Add olive oil, unpeeled garlic cloves, thyme, salt, and pepper. Mix well and bake for 20 minutes.

Cut 100 g of butter into small pieces and keep it cool. Peel and finely chop the shallots and place them in a saucepan. Add white wine and cider vinegar, bring to a boil and let it evaporate slowly. Once only about a tablespoon remains, gradually incorporate the very cold butter over low heat. Whisk until the sauce becomes creamy and season to taste.

Peel and chop the onions, then sauté them in a pan with olive oil. Add the rice and stir for a few minutes. Add white wine and vegetable broth (mix water + broth). Stir regularly and add broth until you achieve a creamy rice. Add grated cheese and stir vigorously.

Slice the mushrooms and sauté them in a pan with a knob of butter. Add the mushrooms to the risotto and stir.

In a skillet, melt a knob of butter. When it foams, add the scallops. Cook for 1 to 2 minutes (depending on their thickness) on each side. Season (salt/pepper). Skewer the scallops three at a time on the skewers.

To finish, place the risotto on a plate using a round mold. Drizzle with truffle olive oil, add some truffle shavings and parmesan flakes. Arrange the skewers and drizzle with the beurre blanc sauce. Finally, add the potatoes and garnish with chopped parsley.