Scallops,parmesan,celeriac and Black truffle

For 4 people


- 4 scallops

For the crumble:

- 200 g grated parmesan

- 120 g flour

- 65 g water

- 2.5 g salt

- 4 g fresh yeast

- 5 g oil

- squid ink

For the cream of parmesan and celeriac:

- half a celeriac

- 500 g milk

- 500 g cream with 40% fat content

- 200 g grated parmesan


- black truffle Melanosporum (fresh)


For the crumble (prepare the evening before):

Make the black bread: 

put the water, yeast, oil and squid ink in the mixing bowl of the food processor. Attach the dough hook. Then add the flour and salt and knead all the ingredients for 5 minutes. Shape the dough into a ball and fold over. Allow the dough to rise for half an hour and then place it in the oven at 180°C for 20 minutes.

Make the parmesan cookies:

spread the parmesan in one layer in a pan lightly greased with oil. Let the parmesan fry until it comes loose and then take it off the hob. Cut the bread into very fine slices and then place them on a baking tray. Bake them in the oven at 160°C for 6 minutes.

Crumble the parmesan biscuits and the black bread a little with your hands. 

For the cream of parmesan and celeriac:

reduce the cream by half and then add the grated parmesan. Cut the celeriac into cubes and boil them in the milk in the Thermomix. Blend the cooked celeriac. Combine equal amounts of both creams and season to taste.


Pour the warm cream on the plate. Place the scallops (lightly fried on both sides) on top of the cream. Grate over some truffle. Finish with the crumble.


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