41 Scallop-filled Pastries with Truffle Sauce

Preparation info
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Appears in

By Michel Guérard

Published 1978

  • About

Feuilleté de Saint-Jacques aux truffes ‘The flavour of the sea with the aroma of truffles’


Main ingredients

  • 24 fresh scallops
  • 1 handful flour
  • 180 g (


Preparing the scallops (if the fishmonger hasn’t already done so)

  1. Open each shell with a strong knife and cut the scallop flesh away from the flat shell. Then scoop out the whole scallop from the concave shell with a tablespoon, catching the juices in a cloth-lined strainer placed over the small saucepan. Cut away the black intestinal t