Name: Scallops and Oysters with Truffles (Saint-jacques et belons aux truffes)
Yield: For two people
Cuisine: French
Ingredients: 10 g (¾ oz) celery, cut in julienne strips; 20 g (¾ oz) button mushrooms, cut in julienne strips; 6 oysters; 30 g (1 oz) truffles, cut in julienne strips 3 cm long and 3 mm wide (1¼ in by ⅛ in); 6 scallops; ½ teaspoon truffle juice; 1 teaspoon arachide oil; 1 teaspoon crème fraîche; 1 teaspoon mushroom purée; 4 tablespoons water; 2 teaspoons skimmed milk powder dissolved in; 20 g (¾ oz) carrots, cut in julienne strips; pepper; 20 g (¾ oz) the white part of leek, cut in julienne strips

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

6 oysters
6 scallops
30 g (1

Method

Open the oysters carefully, detach them from their shells and keep the juice, which should be strained through a piece of fine muslin.
Open the scallops by running the blade of a knife flat against the surface of the flat shell. Remove the scallops (white part and coral) with a tablespoon. Wash them well under cold running water.
Heat the arachide oil