Scallops and truffled parsnip purée with olive oil from Nice PDO

Huile d'olive de Nice PDO
Subtle flavour
Saint-Jacques et purée de panais truffés à l’huile d’olive de Nice AOP
A PDO
Preparation
20 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 12 scallops
  • 2 tbsp olive oil from Nice PDO
  • a knob of butter
  • ½ teaspoon of ginger
  • ½ teaspoon of cardamom
  • Himalayan salt
  • Sichuan pepper
For the parsnip purée:
  • 1 kg of parsnips
  • 50 cl of milk
  • 3 tablespoons of olive oil from Nice PDO
  • 50 g truffle pieces
  • Salt, pepper

Tip

We recommend using a mild-flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apples, dried fruit and its citrus notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.

Instructions

  • First of all, start by preparing the marinade for the scallops: mix together the PDO olive oil from Nice, the ginger and the cardamom. Pour this marinade over the scallops, season with salt and pepper, and set aside.
  • Wash, peel and slice the parsnips.
  • In a saucepan, cook the parsnips in salted milk. When the parsnips are cooked, mash them, adding the olive oil from Nice (PDO), then flavour with truffle shavings. Keep warm.
  • Heat the butter in a frying pan and cook the scallops (without their marinade) over a high heat on both sides (adjust the cooking time according to their size; take care not to overcook them).
  • Serve on a plate, first spooning out the purée, then placing 3 scallops per person on top, and sprinkle with Szechuan pepper and Himalayan salt. Enjoy!

Tip

We recommend using a mild-flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apples, dried fruit and its citrus notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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