Scallops with Black Truffle and Parsley Root Sticks
Jakobsmuschel mit schwarzem Trüffel und Petersilienwurzelstick is a recipe with fresh ingredients from the mussels category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 scallops (ready to cook, no shell)
- 2 parsley roots
- 200 ml fish stock
- 100 ml White wine
- 100 ml heavy cream
- 20 ml Noilly Prat
- 3 tbsp butter
- 250 g Peas (frozen)
- 400 ml Vegetable broth
- 0.5 bunch Basil
- 50 ml milk
- Salt
- Pepper (freshly ground)
- black truffle (to taste)
Instructions
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1.
Wash scallops and pat dry.
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2.
Peel parsley roots, cut into sticks or grate, blanch in boiling salted water for 2-3 minutes until firm.
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3.
Add fish stock and white wine to a pot and reduce by about one third. Then add cream and Noilly Prat, season with salt and pepper.
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4.
Simmer peas in vegetable broth for 5-6 minutes, then drain (use broth elsewhere). Blend with hot milk and chopped basil until smooth. Strain through a sieve. If needed, add more milk or broth. Stir in one tablespoon cold butter and season with salt.
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5.
Sear scallops slowly in not-too-hot butter (one tablespoon) on both sides for about 2 minutes. Season with salt and pepper.
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6.
Similarly toss parsley root sticks in remaining hot butter. Plate on warmed dishes. Place scallops on top, add a dollop of pea purée beside each. Mix sauce and swirl foam around the vegetables. Optionally shave black truffle over scallops and garnish with fried parsley root sticks.
