Preparation time: 20 minutes
Cooking time: 25 minutes

For 4 servings:

  • 12 great scallops/St James shells
  • 2 tbsp PDO huile d’olive d’Aix-en-Provence – olives maturées
  • 1 little piece of butter
  • ½ tsp grated ginger
  • 1/2 tsp cardamom
  • Himalayan salt
  • Sichuan pepper

For the mash:

  • 1 kg parsnips
  • 50 cl milk
  • 3 tbsp PDO huile d’olive d’Aix-en-Provence – olives maturées
  • 50 g truffle chips
  • Salt, pepper

Prepare the scallops: combine olive oil, ginger and cardamom. Pour this marinade over the scallops, season with salt and pepper, set aside.

Wash, peel and slice the parsnips.

In a saucepan, cook the parsnips in salted milk. When the parsnips are cooked, mash them by adding the olive oil and then the truffle chips. Keep warm.

Heat the butter in a frying pan, cook the scallops (without their marinade) on each side (the cooking time must be adjusted according to their size, be careful not to overcook them).

Serve on a plate per person, first place the mash and then arrange 3 scallops per person, sprinkle with Sichuan pepper and Himalayan salt.


Olive oil:

We advise you to use a traditional-tasting PDO huile d’olive d’Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke.

You can also use PDO olive oil from Provence – olives maturées or Vallée des Baux-de-Provence – olives maturées.