Half-cooked scallops, Jerusalem artichokes and black truffle

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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.
    – 500g of Jerusalem artichokes.
    – 1 small stick of celery.
    – 1 shallot.
    – 80g of butter.
    – 100g of liquid cream.
    – 200g of whole milk.
    – 10g of sherry vinegar.
    – 20g or more black truffle (optional).
    – A few shoots of parsley or chives.
    – Coarse salt for decoration.

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