- 25 grams black Truffle
- 1 Shallot
- 3 tablespoons Butter
- 5 tablespoons White wine
- 200 milliliters Whipping cream
- freshly ground pepper
- Parsley (for garnish or chervil)
Finely dice 10 grams of truffle. Peel the shallot and finely dice. Heat 1 tablespoon of butter. Cook the shallots until soft. Cut the truffle into cubes. Add and sauté briefly. Deglaze with white wine. When the white wine is almost evaporated, pour the cream in and let it boil until creamy. Season with salt and pepper.
Rinse the scallops and pat dry. Heat the remaining butter and sauté the scallops for about 5 minutes, turning occasionally. Season with salt and pepper.
Serve the scallops with the sauce and slice the remaining truffle over it. Garnish with fresh herbs.