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Scallops with Cream & Truffles

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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.

10 minutes
10 minutes
4 servings


  • 1 pot Isigny Sainte-Mère Cream & Truffles
  • 12 scallops
  • 1 carrot
  • Salt, pepper