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 551g 847%
  • Carbs 306g 102%
  • Saturated 46g 230%
  • Fiber 100g 402%
  • Trans 2g
  • Sugars 73g
  • Monounsaturated 341g
  • Polyunsaturated 152g
  • Protein 177g 354%
  • Cholesterol 297mg 99%
  • Sodium 7,247mg 302%
  • Calcium 937mg 94%
  • Magnesium 763mg 191%
  • Potassium 8,521mg 243%
  • Iron 18mg 99%
  • Zinc 20mg 134%
  • Phosphorus 5,203mg 743%
  • Vitamin A 636µg 71%
  • Vitamin C 232mg 386%
  • Thiamin (B1) 1mg 100%
  • Riboflavin (B2) 3mg 153%
  • Niacin (B3) 29mg 145%
  • Vitamin B6 3mg 129%
  • Folic Acid (B9) 1,062µg 266%
  • Vitamin B12 17µg 286%
  • Vitamin D 4µg 1%
  • Vitamin E 108mg 541%
  • Vitamin K 631µg 789%
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