A fine alliance between scallops and truffle for very chic pre-dinners! Maison Sauveterre has succeeded to associate scallops with truffle. It was a real challenge because the scallop has a delicate taste and the truffle has more an astringent and mushroom taste. They wanted to create a mix between sea and land. This preparation has a creamy texture thanks to the fresh cream and to the butter.
Scallops* 50% (Zygochlamys patagonica and/or Chlamys opercularis)* cream, butter*, white wine (contains sulphites*)* mustard (water, seeds mustard, distilled vinegar, salt, acidifier: citric acid, preservative metabisulphite potassium), broken nose 1.02% (Nose brumale), skimmed milk powder*, spices and herbs, salt, flavoring, thickeners: xanthan gum and cellulose.
* Ingredients allergens. Possible traces of mollusk, crustacean, nut.