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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 Isigny Sainte-Mère Cream & Truffles over the top.