Nutrition Facts
4 servings
4
Recipe for scallops with truffle purée.
A seafood recipe. Photo Credit: Magali Ancenay.
For the scallops
12 Scallops
2 Olive oil
1 Butter
½ Ginger
½ Cardamom
1 pinch Salt
1 pinch Pepper
For the puree
1 Parsnip
50 Milk
3 Olive oil
50 Truffles
1 pinch Salt
1 pinch Pepper
Directions
1
Combine the olive oil, ginger, and cardamom. Pour this marinade over the scallops, season with salt and pepper, and set aside.
2
Wash, peel, and slice the parsnips.
3
In a saucepan, cook the parsnips in salted milk. When the parsnips are cooked, mash them while adding olive oil, then season with truffle bits. Keep warm.
4
In a saucepan, cook the parsnips in salted milk. When the parsnips are cooked, mash them while adding olive oil, then flavor with truffle pieces. Keep warm.
5
To finish, serve on the plate by first placing the purée, then three scallops per person, and sprinkle with Sichuan pepper and Himalayan salt.
Ingredients
For the scallops
12 Scallops
2 Olive oil
1 Butter
½ Ginger
½ Cardamom
1 pinch Salt
1 pinch Pepper
For the puree
1 Parsnip
50 Milk
3 Olive oil
50 Truffles
1 pinch Salt
1 pinch Pepper
Directions
Directions
1
Combine the olive oil, ginger, and cardamom. Pour this marinade over the scallops, season with salt and pepper, and set aside.
2
Wash, peel, and slice the parsnips.
3
In a saucepan, cook the parsnips in salted milk. When the parsnips are cooked, mash them while adding olive oil, then season with truffle bits. Keep warm.
4
In a saucepan, cook the parsnips in salted milk. When the parsnips are cooked, mash them while adding olive oil, then flavor with truffle pieces. Keep warm.
5
To finish, serve on the plate by first placing the purée, then three scallops per person, and sprinkle with Sichuan pepper and Himalayan salt.
Notes
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EN