Saint-Jacques scallops with truffle cream

  • Icône représentant le temps de préparation de la recette Preparation 20 min.


  1. 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.

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