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Le Chaudron recipe
Saint-Jacques à la truffe
Scallops with truffle
⏱ 30 minServes 4Hard280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16sea scallops
1small black truffle
250 ml (1 cup)heavy cream
2shallots, chopped
100 ml (½ cup)white wine
60 g (2 oz)butter
- 16 sea scallops
- 1 small black truffle
- 250 ml (1 cup) heavy cream
- 2 shallots, chopped
- 100 ml (½ cup) white wine
- 60 g (2 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brush the truffle. Grate half and thinly slice the rest.
- Sweat the shallots in butter, add the wine and reduce almost dry.
- Add the cream and grated truffle and infuse over low heat for 10 minutes.
- Pat the scallops dry and sear in butter, 1½ minutes per side.
- Keep the centers just translucent.
- Spoon over the sauce, top with truffle slices and serve.
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