Scallops with Black Truffle Sauce

Sirio Ristorante at The Pierre


For the artichoke chips

  •   1 1/4 pound sea scallops
  •   5 baby artichokes
  •   Juice of 1 lemon
  •   Frying oil

For the parsnip puree

  • 1 Teaspoon  vegetable oil
  • Spanish onion, diced
  •   Salt
  •   7 parsnips, peeled and diced
  • 1 Cup  milk

For the scallops

  • 1 Teaspoon  canola oil
  • 1 1/4 Pound  sea scallops
  •   Salt and pepper
  • 1/2 Pound  Chantarelle mushrooms
  •   Veal sauce
  • 1 3/4 Ounce  chopped black truffles
  • carrot, shaved thinly
  •   Micro herbs
  •   Edible flowers

Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, “White Portuguese wines are built for seafood.”

Recipe courtesy of Executive Chef Massimo Bebber of Sirio Ristorante at The Pierre, New York City


For the artichoke chips

Clean artichokes by removing the outer leaves and removing the choke in the middle of the artichoke. Place artichokes in lemon flavored water, once artichokes are all clean, slice them thinly on a Japanese mandoline slicer and fry in oil at 350 degrees until golden brown. Season with salt after they are removed from fryer.

For the parsnip puree

In a large size pot, add one teaspoon of vegetable oil and start sweating the onion, add a pinch of salt and sweat with no color. Next add the chopped parsnip, mixed together and then add the milk and water to cover. Season lightly with salt. Cook for 45 minutes and then put in a blender and blend until smooth.

For the scallops

In a medium size sauté pan, heat up one teaspoon of canola oil. Season scallop liberally with salt and pepper and begin to sear each scallop until golden brown and cooked through.

Remove scallops from pan and place on a plate for them to rest. In the same pan, remove some oil and any debris left over, quickly sauté chanterelle for two minutes until fork tender. Remove the mushrooms from pan and keep in a warm place. Heat veal sauce in the same pan. Place warm purée in middle of plate and move the purée toward the outside of the plate keeping a visible circle. Place scallops in the middle of the purée, drizzle the heated veal sauce or brown sauce around and on top of the scallops. Garnish the plate with truffles, shaved carrot, fried artichokes, and sautéed mushrooms. Decorate with micro herbs and edible flowers.


Calories per serving:

1,345 calories

Dietary restrictions:

High Fiber, Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 110g 169%
  • Carbs 61g 20%
  • Saturated 9g 46%
  • Fiber 20g 80%
  • Trans 0g
  • Sugars 15g
  • Monounsaturated 68g
  • Polyunsaturated 30g
  • Protein 35g 71%
  • Cholesterol 59mg 20%
  • Sodium 1,449mg 60%
  • Calcium 187mg 19%
  • Magnesium 153mg 38%
  • Potassium 1,704mg 49%
  • Iron 4mg 20%
  • Zinc 4mg 27%
  • Phosphorus 1,041mg 149%
  • Vitamin A 127µg 14%
  • Vitamin C 46mg 77%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 6mg 29%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 212µg 53%
  • Vitamin B12 3µg 57%
  • Vitamin D 1µg 0%
  • Vitamin E 22mg 108%
  • Vitamin K 126µg 158%
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