boule de noël branche de sapin étoile d'anis bordure blanche

Scallops with Truffle Cream

flèche Back

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.

You would also like

Potato blinis with Cream & Truffles

10 mn
10 mn
4 servings


  • 1 pot Isigny Sainte-Mère Truffle Cream
  • 12 scallops
  • 1 carrot
  • Salt and pepper