Seafood : Everyday recipes

Saint-Jacques scallops with truffle cream

Saint-Jacques scallops with truffle cream


1 pot Isigny Sainte-Mère truffle cream

12 Saint-Jacques scallops

1 carrot

Salt and pepper


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.


Preparation time
10 mn

Cooking time
10 mn