Ingredients

From Oliviers & Co
2 tablespoons olive oil, e.g.  Le Classique  
1/2 dl balsamic vinegar 
white truffle oil
pepper blend

From the market:
12 scallops (MSC certified as we prioritize sustainable fishing)
, 1/2 finely chopped onion,
3 coarsely chopped parsnips,
110 g butter,
1 dl full-fat cream,
a little water,
salt,
small black truffle or summer truffle (optional, for even more luxury).

How to prepare

If necessary, reduce the balsamic vinegar by cooking it for about 8 minutes until it reaches a glaze consistency. 

Prepare the onion and parsnip. Heat 2 tablespoons of olive oil over low heat and sauté the onion until translucent. Add the parsnip and sauté for a few minutes. Pour the cream into the pot and add enough water so that the vegetables are just lightly submerged. Simmer over low heat for about 20 minutes until the parsnip is tender. Blend into a smooth purée and season with salt and pepper. Keep the purée warm until serving. 

Pat the scallops dry with a clean cloth and sprinkle with salt to draw out some water. Pour 1 to 2 tablespoons of white truffle oil into a pan and heat it well. It is important not to overcook the scallops, so the pan must be very hot. Carefully place the scallops in the pan and sear them for about 1 minute and 30 seconds on each side until golden brown. Add the butter, let it melt, and baste the scallops with it. 

Divide the parsnip purée among four plates and place three scallops on each. Drizzle a little reduced balsamic vinegar around the edges of the plates, and for a touch of elegance, grate fresh truffle over the surface. A drop of truffle oil, a sprinkle of pepper, and serve immediately to complement the entire dish perfectly.

Bon appétit!