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Soft Broiled Scallops with Truffle and Warm Vegetables

Rate this recipe 3/5 (26 Votes)


  • 8 scallops
  • 1 glass of white wine (dry)
  • butter
  • 3.5 oz of truffle juice
  • 1 turnip
  • 1 sweet potato
  • 1 leek
  • 1 bunch of chives
  • 1 bouillon cube
  • 1 tablespoon of balsamic vinegar
  • 4 tablespoon olive oil
  • salt and pepper



Step 1

Preheat Oven to 350°

Shell the fresh scallops, wash them and place them back in their shells. Season them and add white wine, butter and truffle juice and cook them in the oven for 5 minutes.

Step 2

Cut the vegetables and cook them with water and the bouillon for 3 minutes.

Step 3

Add the vinegar, the olive oil, and the truffle juice off the scallops to the vegetables.

Step 4

Top the scallops with the dressing made of olive oil and vinegar, add some chives and serve them in dinner plates with salt under them to keep them warm.

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Chef Tips and Tricks

VIDEO: Sweet Potato Toast

Did you know you can toast sweet potato slices... and it's absolutely delicious!


  1. Slice an avocado in half.
  2. In a bowl, combine avocado with half an onion (diced) and coriander. 
  3. Add the juice from half a lemon and some salt, and mix.
  4. Cut a sweet potato into 1/2 inch slices.
  5. Place in a toaster, making sure to toast both sides. 
  6. Spread the avocado mix onto the toast. Enjoy!

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