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Seared scallops & truffle oil

Sans oeufs Emile NoëlEgg free Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 20 min |  Cooking time: 4 min


  • 8 scallops
  • 40 g of pecan nuts
  • 1 tablespoon of agave syrup
  • 125 g of baby spinach leaves
  • 35 g of butter
  • Fleur de sel


– Remove the scallops from the refrigerator 30 minutes beforehand.
– Toast the pecans in a dry frying pan and chop them.
– Emulsify the olive oil, truffle oil, cider vinegar and agave syrup.
– Season with pepper and salt.
– In a salad bowl, mix the spinach shoots with the ¾ of the emulsion previously made.
– Set aside.
In a frying pan, melt the butter with the drizzle of olive oil until the mixture turns a golden colour.
– Place the scallops in the pan and let them brown for 2 minutes on each side, basting them with butter.
– Season with salt and pepper at the end of cooking.
On each plate, serve a few baby spinach leaves, place the scallops on the top, then pour in the remaining sauce.
– Sprinkle with roasted pecans and a few fleur de sel crystals before serving.

Recipe © C’est ma food

Truffe saint-jacques snackée hiver Emile Noël

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