1. Truffes Henras
  2. LEEKS, SCALLOPS AND BLACK TRUFFLES

LEEKS, SCALLOPS AND BLACK TRUFFLES

poireaux coquilles saint jacques et truffes noires Starters
Preparation
5 min
Cooking
25 mins
Level
Easy

INGREDIENTS

IN THIS RECIPE

conserve-pelures-truffes-noires
Black truffle peels 28,50 €

PREPARATION

STEP 1

Cut the leeks in half and tie the pieces together using a small string.
Boil the leek pieces for 15 minutes.

 

2ND STEP

Sauce preparation:
Mix two tablespoons of fresh cream with the minced shallot.

 

STEP 3

At the same time, cook the scallops for 1 to 2 minutes on each side over medium heat.
Then, add the fresh cream sauce prepared previously.

 

STEP 4

Add the black truffle juice in the preparation at the very end of cooking. Mix well.

 

STEP 5

Take out and drain the leek pieces.

 

STEP 6

Dress your plate with the pieces of leeks and the scallops.
Add a little balsamic vinegar to the leek pieces.

 

STEP 7

Finally, add the black truffle peels. Also use the juice from the bottom of the peel can

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