{"id":7797,"date":"2020-10-12T08:37:32","date_gmt":"2020-10-12T08:37:32","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&#038;p=7797"},"modified":"2020-10-12T08:37:32","modified_gmt":"2020-10-12T08:37:32","slug":"great-scallops-st-james-shells-parsnip-and-truffle-mash-with-pdo-huile-dolive-daix-en-provence-olives-maturees","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/en\/ricette\/great-scallops-st-james-shells-parsnip-and-truffle-mash-with-pdo-huile-dolive-daix-en-provence-olives-maturees\/","title":{"rendered":"Great scallops\/St James shells, parsnip and truffle mash with PDO huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_2_3 2_3 fusion-two-third fusion-column-first\" style=\"--awb-bg-size:cover;width:66.666666666667%;width:calc(66.666666666667% - ( ( 4% ) * 0.66666666666667 ) );margin-right: 4%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-image-element in-legacy-container\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"800\" height=\"533\" title=\"saint_jacques_puree_panais_huile_olive_aix_provence_aop_olives_maturees\" src=\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/saint_jacques_puree_panais_huile_olive_aix_provence_aop_olives_maturees-800x533.jpg\" alt class=\"img-responsive wp-image-7794\" srcset=\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/saint_jacques_puree_panais_huile_olive_aix_provence_aop_olives_maturees-200x133.jpg 200w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/saint_jacques_puree_panais_huile_olive_aix_provence_aop_olives_maturees-400x267.jpg 400w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/saint_jacques_puree_panais_huile_olive_aix_provence_aop_olives_maturees-600x400.jpg 600w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/saint_jacques_puree_panais_huile_olive_aix_provence_aop_olives_maturees-800x533.jpg 800w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/saint_jacques_puree_panais_huile_olive_aix_provence_aop_olives_maturees.jpg 1067w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_3 1_3 fusion-one-third fusion-column-last\" style=\"--awb-bg-size:cover;width:33.333333333333%;width:calc(33.333333333333% - ( ( 4% ) * 0.33333333333333 ) );\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-1\"><p>Preparation time:\u00a020 minutes<br \/>\nCooking time:\u00a025 minutes<\/p>\n<p>For 4 servings:<\/p>\n<ul>\n<li>12 great scallops\/St James shells<\/li>\n<li>2 tbsp PDO <strong>huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es<\/strong><\/li>\n<li>1 little piece of butter<\/li>\n<li>\u00bd tsp grated ginger<\/li>\n<li>1\/2 tsp cardamom<\/li>\n<li>Himalayan salt<\/li>\n<li>Sichuan pepper<\/li>\n<\/ul>\n<p>For the mash:<\/p>\n<ul>\n<li>1 kg parsnips<\/li>\n<li>50 cl milk<\/li>\n<li>3 tbsp PDO <strong>huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es<\/strong><\/li>\n<li>50 g truffle chips<\/li>\n<li>Salt, pepper<\/li>\n<\/ul>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\" style=\"--awb-bg-size:cover;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-2\"><p>Prepare the scallops: combine olive oil, ginger and cardamom. Pour this marinade over the scallops, season with salt and pepper, set aside.<\/p>\n<p>Wash, peel and slice the parsnips.<\/p>\n<p>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.<\/p>\n<p>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).<\/p>\n<p>Serve on a plate per person, first place the mash and then arrange 3 scallops per person, sprinkle with Sichuan pepper and Himalayan salt.<\/p>\n<p><strong><br \/>\nOlive oil:<\/strong><\/p>\n<p>We advise you to use a traditional-tasting PDO huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke.<\/p>\n<p>You can also use PDO olive oil from Provence &#8211; olives matur\u00e9es or Vall\u00e9e des Baux-de-Provence \u2013 olives matur\u00e9es.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"featured_media":7794,"menu_order":0,"template":"","class_list":["post-7797","ricette","type-ricette","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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