Saint-Jacques scallops with truffle cream

Preparation

1. Peel the carrot and cut it into julienne strips.

   Heat a little butter in a pan and fry the carrot julienne strips for 5 minutes. They should still be a little crunchy.

   Pour the cream into a small saucepan and melt over a low heat.

   Meanwhile, melt some butter in a pan. Once it foams, add the Saint-Jacques scallops. Brown both sides over a high heat. Salt and pepper to taste.

   Arrange the scallops on the plates.

   Add the carrot julienne strips and drizzle the truffle cream over the top.