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Roasted Scallops, Celeriac, and Alba White Truffle
4
Servings
25
Preparation (min.)
25
Cooking (min.)
Ingredients
- 12 scallops
- 40 g of fresh Alba white truffle
- 1 celery root
- 40 g of butter
- 15 cl of heavy cream
- 2 shallots
- 10 cl of dry white wine
- 150 g of cold butter for the sauce
- 1 drizzle of olive oil
- A few mushrooms for plating
- A few fresh herbs
- Fleur de sel
- Pepper
Roasted Scallops, Celeriac, and Alba White Truffle
An elegant plate where the delicacy of the scallop meets the incomparable aromas of Alba white truffle.
The scallops are quickly roasted to achieve a beautiful color while maintaining a tender, pearly center. They are accompanied by a sweet and creamy celeriac purée, a delicately buttered sauce, and thin slices of white truffle added at the last moment.
A refined recipe, ideal for showcasing such an exceptional product as the Alba white truffle.
The scallops are quickly roasted to achieve a beautiful color while maintaining a tender, pearly center. They are accompanied by a sweet and creamy celeriac purée, a delicately buttered sauce, and thin slices of white truffle added at the last moment.
A refined recipe, ideal for showcasing such an exceptional product as the Alba white truffle.
Cook this recipe with Plantin products
START OF SEASON
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
START OF SEASON
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
Preparation
Prepare the Celeriac
Peel the celeriac and cut it into even pieces. Cook it in a pot of lightly salted water until perfectly tender.
Make the Celeriac Purée
Drain the celeriac and blend it with butter and liquid cream. Work the mixture until you achieve a very smooth and creamy purée. Lightly season with fleur de sel and pepper, then keep warm.
Prepare the Sauce
Peel and finely chop the shallots. Place them in a saucepan with white wine and gently reduce until almost no liquid remains.
Emulsify the Sauce with Butter
Over very low heat, gradually add cold butter cut into small pieces while whisking. Continue until you have a smooth, shiny, and slightly frothy sauce. Keep warm without boiling.
Prepare the Scallops
Carefully pat the scallops dry with paper towels so they can brown well during cooking. Lightly season with fleur de sel.
Sear the Scallops
Heat a pan with a drizzle of olive oil. When the pan is hot, add the scallops and sear for about 1 to 2 minutes on one side. Flip them and briefly cook on the other side. They should remain tender and slightly pearly in the center.
Prepare the Garnish
Optionally, roast some pieces or thin slices of mushrooms to add a woody touch and extra texture to the plating.
Plate
Place a generous spoonful of celeriac purée in the center of each plate. Arrange the seared scallops on top, then add the sauce around. Finish with a few mushrooms and some fresh herbs.
Add the White Truffle from Alba
Using a truffle slicer, make thin slices of white truffle from Alba directly over the still-warm scallops. Serve immediately.
Plantin Chef’s tip(s)
Dry the scallops thoroughly before searing them to achieve a nice color. The white truffle from Alba should be added only at the last moment: the heat from the scallops and the sauce is enough to naturally release all its aroma.
