Scallops with truffle and parmesan — a fantastic appetizer, or a dinner when paired with cauliflower purée or similar.
More scallop dishes:
Risotto with scallops
Scallops with cauliflower purée and herbal oil.
Scallops with truffle and parmesan is one of those dishes that truly impresses, whether served as a starter at a dinner party or as a small luxury on a quiet evening. The combination of sweet, tender scallops, earthy truffle and the salty depth of parmesan is almost perfect.
What elevates the dish is technique: the scallops must be seared very quickly over high heat to get a golden crust, and the truffle is added at the end so the aroma is preserved. Keep it simple and let the ingredients do the work.
Tips and variations
- Use fresh scallops if possible — pat them completely dry with paper towels before searing for the best golden crust.
- Sear over very high heat for only 1–2 minutes per side. Low heat makes scallops rubbery and tough.
- Fresh black truffle is ideal. If unavailable, good truffle paste or a few drops of quality truffle oil are solid alternatives.
- Use finely grated parmesan — it melts gently over the warm scallops rather than sitting in clumps.
- Brown butter (beurre noisette) instead of regular butter adds nutty richness that pairs beautifully with the truffle.
🍷 Wine tips
Champagne Blanc de Blancs — Scallops with truffle and parmesan is a luxurious combination that deserves something special. Champagne Blanc de Blancs (100% Chardonnay) provides a silky, mineral match. White Burgundy from Meursault or a fine Chablis Premier Cru are strong alternatives.
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Ingredients
Method
- Sauté the shallot in brown butter.
- Heat oil in another pan, dry the scallops and sear them quickly over high heat.
- Place on a plate and drizzle with brown butter.
- Top with a slice of truffle and finely grated parmesan.
Nutrition
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Let us know how it was!Frequently asked questions about scallops with truffle and parmesan
Yes, frozen scallops work well — thaw overnight in the fridge and pat very dry before searing. Moisture is the enemy of a good golden crust.
Black winter truffle (Tuber melanosporum) is the classic choice with its deep, earthy flavour. Truffle paste or quality truffle oil are great alternatives when fresh truffle is not available.
Cauliflower purée, polenta or a simple rocket salad all work beautifully. Avoid strongly spiced sides that would overpower the delicate scallop and truffle flavours.