Half-cooked scallops, Jerusalem artichokes and black truffle
Half-cooked scallops, Jerusalem artichokes and black truffle, an incredible seasonal and festive recipe made with the Meilleur Ouvrier de France, Guillaume Goupil.
- Ingredients for 4 persons :
– 8 scallops.
– 30g of hazelnut butter.
– Flower of salt.
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