Partager :

Truffle scallops and olive oil potatoes

Préparation - 45 minutes


Serves 4

  • 12 large scallops
  • 400 g cooked potato flesh (still warm)
  • 60 mL (1/4 cup) warm milk
  • 10 g (1 jar) Favuzzi dried truffle slices
  • 5 mL (1 teaspoon) very finely chopped rosemary
  • 60 mL (¼ cup) Goccia di sole rosemary olive oil
  • 30 mL (2 tablespoons) Favuzzi olive oil (for cooking)
  • 5 mL (1 teaspoon) finely chopped chives
  • A drizzle of Favuzzi truffle oil
  • A pinch of Favuzzi porcini fleur de sel
  • 1 knob cold butter
  • Juice of half a lime


  1. Rehydrate the truffle slices in 50 ml warm water for 5 minutes, then drain and chop half. Set aside the chopped truffles for the potatoes.
  2. Place the remaining half of the truffle slices in a small bowl, cover with truffle oil and set aside.
  3. In a mixing bowl, combine the warm potato flesh, the milk, the rosemary olive oil, the chopped truffles, the rosemary and the chives and mash roughly with a fork. Cover and keep warm.
  4. Pour a drizzle of Favuzzi olive oil in a hot pan and sear the scallops on one side, without turning over, until nicely golden.
  5. At the end of cooking time, add a knob of cold butter, remove the pan from the heat and let the butter melt.
  6. Once the butter is foaming, turn the scallops over and deglaze with the lime juice.
  7. Return to the hob and cook for 2 minutes longer. In the meantime, spoon some of the potato mixture on each plate to serve.
  8. Place the scallops on top of the potatoes. Garnish with the truffle slices reserved in oil and finish with a pinch of porcini fleur de sel and some chives.