1 pot Isigny Sainte-Mère truffle cream
12 Saint-Jacques scallops
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.