To make the soup: Peel and finely dice the onion and the garlic. Set aside. Clean and peel the celeriac and parsnip and dice each into ¼-inch cubes. Set aside. Clean and peel the carrots and dice into 1-inch cubes. Set aside. Clean and wash the celery, dice finely and set aside. In a Staub cocotte melt the butter on medium heat and sweat the onion for two minutes. Add garlic and sweat for two more minutes. Now add celery, carrots, celeriac and parsnip and sweat for five more minutes. Add chicken stock until vegetables are just below and cook on low heat until the vegies are fork tender. Using a hand blender or standing blender puree the soup until smooth and silk. While blending, add the remaining cup of chicken stock bit by bit as needed to reach desired consistency. Add juice of half a lemon and truffle oil. Taste and season with pepper and salt.

To make the scallops: Pat dry the scallops using a paper towel. Sprinkle with salt and pepper. Preheat a frying pan on medium heat. Once hot add oil and shortly after the scallops. Sear the scallops until golden brown. (1 to 2 minutes per side). Slice the scallops in ⅛-inch thick slices.

To finish and serve: Serve the soup in a bowl or cup. Finish with the scallops and some chervil to garnish.