Even without truffles, this dish is delicious. But with truffles in season, now is the time to indulge.

SCALLOPS WITH TRUFFLES AND PARSNIP PUREE

Serves 6

4 parsnips, peeled, and roughly chopped
1 tbsp double cream
1 truffle, sliced very finely
2 tbsp olive oil
24 scallops
sea salt
micro herbs (any type will do)

1/2 bunch chives, sliced finely

In a small pot, gently boil the parsnips until tender. Remove from the heat, transfer to a blender, and puree until smooth along with the cream. Stir the sliced truffle into the puree, and place the lid on to keep warm.

In a big non-stick-pan, heat the 2 tbsp of olive oil over high heat. Add the scallops and saute, turning once, until golden on the outside and just opaque at the centre.

Divide the puree evenly among warmed salad plates. Top with the scallops, divided evenly, and sprinkle with the sea salt, micro herbs and chives.