Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

This recipe for truffled scallops, parsnip purée with vanilla and vermouth sauce, by Julien Médard, chef of the restaurant Maison Médard (18), is from Gault&Millau magazine n°11. Discover the ingredients and preparation steps to make it in just a few steps.

Serves 4
Preparation time: 30 minutes
Cooking time: 1 h 30
Infusion: 10 minutes

Ingredients for Julien Médard's truffled scallops, vanilla parsnips and vermouth sauce

This recipe is composed of three elements: scallops, parsnips and a vermouth sauce, topped with parsnip chips and nasturtium oil.

For the scallops with truffle

12 fresh scallops of equal size
1 fresh black truffle
fleur de sel
neutral olive oil or truffle oil (optional)
freshly ground white pepper

For the parsnip and vanilla purée

500 g parsnips
1 Madagascar vanilla pod
20 cl full-fat liquid cream
20 g butter
salt
pepper

For the parsnip chips

1 medium parsnip
frying oil
fine salt

For the nasturtium oil

1 bunch nasturtium leaves (or flowers + leaves)
10 cl neutral oil (grapeseed or sunflower)

For the vermouth sauce

1 shallot, chopped
20 cl dry vermouth
10 cl fish stock or vegetable broth
20 cl single cream
50 g cold butter
salt
pepper

Steps to prepare truffled scallops, vanilla parsnips and vermouth sauce

In just a few steps, you can prepare the chef's delicious scallops recipe. Prepare each element before assembling them on a plate of your choice.

The scallops. Prepare the scallops to give them a regular shape. Slice thinly horizontally into 3 equal-thickness strips.
The truffle. Carefully brush the truffle under water. Cut into thin slices (approx. 1 mm) using a mandolin. Place a slice of truffle on a slice of scallop. Repeat with a second slice of scallop, another of truffle, then finish with a third slice of scallop. Press lightly so that the layers adhere. Wrap the millefeuilles tightly in cling film or vacuum-pack. Bake in a bain-marie or steam oven at 50°C for 20 to 25 minutes. The flesh should remain pearly, barely set and very melting.
Parsnip purée with vanilla. peel and chop parsnips. Cook in boiling salted water until tender. Split the vanilla pod, scrape out the seeds, heat the cream with the seeds and pod, and leave to infuse for 10 minutes over a low heat. Remove the pod. drain the parsnips and blend with the infused cream and butter. Season to taste. Keep warm.
Parsnip chips. peel the parsnips and cut into thin strips using a mandolin. Heat the oil to 160°C. Fry in small batches until golden and crisp. drain on paper towels and season with salt.
Nasturtium oil. Wash and spin-dry the leaves. Blanch for 10 seconds in boiling water, then plunge into iced water to set the color. drain, squeeze out all the water you can, then blend with the oil until you obtain a beautiful green color. Filter finely (cheesecloth or coffee filter). Store in a cool place.
Vermouth sauce. In a frying pan, sweat the shallot with a knob of butter. Deglaze with vermouth and reduce by half. Add the stock and reduce again. Pour in the cream and cook over a low heat to bind. Whisk in the cold butter. Strain if necessary and season.
Finishing and presentation. Carefully unwrap the millefeuilles, arrange the purée and parsnip chips and serve with vermouth sauce. Season with a drizzle of oil, fleur de sel and white pepper.