- 8 fresh scallops
- 1 small bunch of chervil
- 4 quenelles of Isigny Sainte-Mère Truffle Cream
- ¼ celeriac
- 50g Parmesan cheese
- 4 tbsp walnut oil
- Juice of ½ a lemon
- 1 dash of olive oil
- Salt and pepper
Wash, peel and dice the celeriac.
Place the diced celeriac in an ovenproof dish with a dash of olive oil, salt and pepper.
Bake for 20 minutes at 200°C.
Rinse and cut the scallops into small cubes.
Mix the scallops with the lemon juice and walnut oil in a bowl.
Marinate for 30 minutes in the refrigerator.
Just before serving, add the shaved Parmesan and chopped chervil to the bowl, season with salt and pepper and mix together gently.
Divide the mixture between four soup plates and place a quenelle of Isigny Sainte-Mère Truffle Cream onto each plate using a teaspoon.