Scallops on a potato plate with truffle oil
1 serving
30 minutes
Scallops on a potato plank with truffle oil is an exquisite dish of Mediterranean cuisine, where sea scallops gently combine with airy mashed potatoes enriched with parmesan and lime zest. Scallops sautéed in fragrant olive oil with thyme acquire a golden crust, revealing their delicate sweet flavor. Arugula and juicy cherry tomatoes add freshness, while truffle oil imparts a noble aroma and sophistication to the dish. The history of such a combination is rooted in the traditions of coastal gastronomy, where the natural harmony of fresh seafood and soft textures is valued. Perfect for special dinners and gatherings, allowing one to fully enjoy the taste of the Mediterranean.
1
Sear the scallops on both sides in olive oil with thyme. Season with salt and pepper.
- Sea scallops: 100 g
- Olive oil: 10 ml
- Thyme: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
2
Boil the potatoes separately and pass them through a sieve, add lime zest, grated Parmesan cheese, and butter. Season with salt and pepper.
- Potato: 80 g
- Lime zest: 2 g
- Parmesan (Parmigiano Reggiano): 10 g
- Butter: 10 g
- Sea salt: to taste
- Ground black pepper: to taste
3
Slightly heat arugula and cherry tomatoes in olive oil.
- Rocket (arugula): 5 g
- Cherry tomatoes: 20 g
- Olive oil: 10 ml
4
Place mashed potatoes on a plate using a ring, symmetrically arrange scallops on top, add arugula and cherry tomatoes on the scallops, garnish with thyme and chives, and drizzle with truffle oil.
- Potato: 80 g
- Sea scallops: 100 g
- Rocket (arugula): 5 g
- Cherry tomatoes: 20 g
- Thyme: 1 piece
- Chives: 1 piece
- Truffle oil: 7 ml
