These sea scallops with cream of parsnip and truffle oil appetizer spoons is the sister recipe of the sea scallops and carrot cream appetizers. All this can be done in advance and warmed up a few seconds in the microwave just before serving. You will find truffle oil here but it is also sold in supermarkets or gourmet grocery store. A small amount will flavor mashed potatoes, fortunately, because the bottle is quite expensive! For those who can afford it, you can also grate some fresh truffles on top!
Ingredients: Sea scallops and parsnip appetizer spoons
For 4 people:
- 12 sea scallops
- A beautiful parsnip
- 2 teaspoons of cream
- 1 teaspoon of truffle flavored oil
- Salt and pepper
- Olive oil
Preparation: Sea scallops and parsnip appetizer spoons
Put marinated scallops in a bowl with 1 teaspoon olive oil, salt and pepper. Mix. Place in the refrigerator.
The parsnip puree: peel the parsnip. Wash it, cut it into pieces and cook it with steam or water for about fifteen minutes. It should be tender. Mix it with cream, truffle oil, salt and pepper. Taste and adjust seasoning if necessary. Divide the puree in a dozen appetizers spoons.
Allow to cool.
Heat a dry pan. Brown the scallops quickly (no more than one minute). Let cool and place a scallop on each spoon.Give a tour of the pepper mill. The greediest will add a drop (no more) of truffle oil on each scallop before serving. I suggest you use champagne on the side.
You can order this ingredient easily and quickly on Amazon: Black Truffle Oil by JR Mushroom & Specialties
(Image Dominique Sauvages)