Scallops with truffle and parmesan

Name: Scallops with truffle and parmesan
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 12 scallops; 12 slices black truffle; 1 shallot, finely chopped; ½ dl parmesan, finely grated; 4 tbsp browned butter

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.

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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, and pat them completely dry with paper towels before searing for the best golden crust.
Sear over very high heat for only 1 to 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.
Serve on cauliflower purée or puréed parsnip, something mild that lets the truffle and scallops shine.
Parmesan can be replaced with Grana Padano for a slightly rounder, milder flavour.
Use finely grated parmesan, as 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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Prep 5 min

Cook 5 min

Total 10 min

Servings 4 servings

Ingredients

12 scallops
12 slices black truffle
1 shallot finely chopped
½ dl parmesan finely grated
4 tbsp browned butter

Instructions

Sauté the shallot in browned butter.
Heat oil in another frying pan, pat the scallops dry and sear them quickly over high heat.
Arrange on a plate and drizzle with browned butter.
Top each scallop with a slice of truffle and finely grated parmesan.

Nutrition per serving

Calories: 190 kcal
Carbohydrates: 5 g
Protein: 13 g
Fat: 13 g
Saturated fat: 8 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Trans fat: 1 g
Cholesterol: 55 mg
Sodium: 500 mg
Potassium: 247 mg
Fiber: 1 g
Sugar: 1 g

Nutrition values are estimates.

Frequently asked questions about scallops with truffle and parmesan

Can I use frozen scallops?

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. Let them rest on kitchen paper for 15 minutes before searing.

What type of truffle should I use?

Black winter truffle (Tuber melanosporum) is the classic choice with its deep, earthy flavour. White truffle is more intense and mostly used in Italy, but it is very expensive. Truffle paste or quality truffle oil are great alternatives when fresh truffle is not available. If you use truffle oil, add a few drops just before serving.

What should I serve alongside?

Cauliflower purée, polenta or a simple rocket salad all work beautifully. Avoid strongly spiced sides that would overpower the delicate scallop and truffle flavours.