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Serves 4

 

INGREDIENTS:

500 grams of fresh scallops, trimmed (you can use frozen, just make sure that they’re completely defrosted before you cook them)

3 Tablespoons of olive oil

Approx. 20 grams fresh black truffle, in thin slices

1 leek, white and pale green part only

3 medium parsnips

Micro greens

 

METHOD:

Cut each scallop almost in half, horizontally.

Place a slice of truffle in the middle of the scallop and close top back over.

Cover and set aside in fridge to infuse, for as long as possible (overnight is awesome)

Peel parsnip and cut into small pieces. Place in a saucepan with sliced leek and just cover with water.

Bring to the boil and simmer until soft.

Drain and puree.

Place the olive oil into a frying pan and heat over a high heat.

Turn heat back slightly and place scallops into pan, careful not to overcrowd them, cook them in batches if you need to.

Cook for 3 minutes on each side without moving them around.

Place a spoonful of leek and parsnip puree on a plate and spread out.

Place scallops on top and garnish with greens.

Recipe kindly provided by Perigord Truffles of Tasmania and created by Naomi Sherman