Ingredients: 3 sea scallops 2 tbsp of mashed parsnips 4 tbsp of mixed chopped herbs (chervil, basil tarragon, parsley) 4 thin slices of black truffle 1/4 cup of panko breadcrumbs (found in most Asian markets) 2 tbsp of olive oil 1 cup of mesclun greens 3 tbsp of truffle vinaigrette salt and pepper to taste

Methods:

1. Lay each scallop on its side and make two incisions into each one to create three layers. Fill the layers of the first scallop with 2 tablespoons of chopped parsnip. Fold the layers together and carefully roll the scallop to regain the shape. Repeat these steps on the second scallop using 2 tablespoons of mixed herbs and again on the third scallop using 2 thin slices of truffle. Season the scallops with salt and pepper. Roll each scallop in the panko. Make sure all sides are completely covered.
2. Preheat a heavy cast iron pan on high heat. Add 2 tablespoons of olive oil. Place the scallops on the flat side and cook for about 2 minutes per side. Once the scallops are cooked, remove them from the pan and place them on a paper towel to drain any excess oil.

To Plate:

Place the scallops around the edges of the plate, leaving space in the center. In the middle of the plate, place 1 cup of mesclun greens. Lightly pour 2 tablespoons of truffle vinaigrette around the scallops. Garnish with 2 slices of truffle and 2 tablespoons of the mixed herbs on top of the greens.