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.