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Roasted scallops with truffle oil

40mn 4personnes Modérée

Delicious scallops accompanied by a tasty parsnip and balsamic cream. The truffle brings a special touch to this dish!


At Oliviers&Co
1/2 cup silver quality balsamic vinegar
Daily olive oil
Olive oil & white truffle
Summer truffle in olive oil
Salt & herb mixture for fish

At the market
12 scallops
1/2 onion
3 parsnips
1/2 cup crème fraîche
1/2 cup unsalted butter


Reduce the balsamic vinegar until it has a syrupy consistency. Peel the onion and parsnips, finely chop the onion and cut the parsnips into slices.

Brown the onion over low heat in 2 tbsp. olive oil. Add the parsnips, mix and pour in the cream. Finish with a little water to cover the vegetables. Leave to cook for 20 minutes. Prick the parsnips with a knife to check for doneness.

Mix everything to obtain a smooth cream. Adjust the seasoning and keep warm.

Remove the coral from the scallops, season them and brown them 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. Using a spoon, pour the juice over the scallops.

Divide the parsnip cream between four plates and place 3 scallops on each of them. Pour a few drops of balsamic vinegar around the edge and sprinkle with slices of summer truffle.

Add a drizzle of white truffle oil to the scallops and finish with a little pepper and a little salt & herb mixture. Serve immediately.

Oliviers & Co
Genève & Lausanne

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