These sea scallops with cream of parsnip and truffle oil appetizer spoons are 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 stores. 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!
Photo credit: © Eatwell101.com
Ingredients list for the Sea scallops 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
Directions
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,s 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 into a dozen appetizer 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.
Specific Ingredients
You can order this ingredient easily and quickly on Amazon: Black Truffle Oil by JR Mushroom & Specialties
Photo credit: © Eatwell101.com
(Image Dominique Sauvages)
Sea scallops appetizer spoons
This appetizer, served on a spoon, is easy to make but delicious.
- 12 sea scallops
- A beautiful parsnip
- 2 teaspoons of cream
- 1 teaspoon of truffle-flavored oil
- Salt and pepper
- Olive oil
Instructions
- 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 into a dozen appetizer 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.
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