• TO & Travel Agents
  • Medias
Saint Jacques Et Truffes D'uzèsSaint Jacques Et Truffes D'uzès
©Saint Jacques Et Truffes D'uzès

[Recipe] : Scallops with truffle bouillon

A Provencal speciality revisited
  1. Home
  2. Provence
  3. Things to do
  4. Wine and gastronomy
  5. Scallops with truffle bouillon : a Provencal speciality revisited

A party dish or just an indulgence, scallops make for original dishes in Provence. By adding a little personal touch, a starred chef from the Gard brings out the best of scallops for mouth-watering dishes!

The Scallop by Jérôme Nutile, a chef in the Gard

In his restaurant, Chef Jérôme Nutile prepares scallops with a light truffle bouillon. This seasonal winter dish livens up the tastebuds of even the most gourmet and is a subtle blend of food from land and sea. His bouillon with the delicious cranberry beans from Provence and corsé with truffle oil lends character to the dish! As for the lightly seared scallops, they are beautifully creamy. The recipe, presented on the menu of the chef’s restaurant during the truffle festival, shows off all the aspects of this noble product: in pieces, in juice and in oil. A pinch of thyme and bay leaf to perfume and it’s ready to serve! Get cooking, we’re revealing all the secrets of this delicious chef’s recipe.

noix-de-saint-jacques-as-4979442-djiggibodgi-com-.jpeg
©unknown
    gastronomie-provence-truffe-as-volff-108029480.jpeg
    ©VALENTYN VOLKOV

      Scallops with truffle bouillon and cranberry beans from Provence

      Ingredients:

      • 32 scallops
      • 150g butter
      • 600g Cranberry beans from Paimpol
      • 10cl truffle juice
      • 5cl truffle oil
      • 1 onion
      • 1 carrot
      • Thyme and bay leaf
      • 50g cream
      • 20g truffles

      The cranberry beans from Provence

      • Boil the cranberry beans from Paimpol with the onion, carrot, thyme and bay leaf.
      • Passer ¾ of the Provence beans through a sieve to make a purée.

      The creamy soup

      • Reduce the truffle juice. Season. Add cream. Whisk in the butter and truffle juice. Add the pureed beans. Blend and place in a dish.

      The scallops

      • Remove the scallop shells and put to one side.
      • Sear on both sides in a non-stick frying pan, season and place in a dish.

      Serving

      • Place in a soup bowl with the remaining beans and pour the creamy soup over the top.
      • Add a dash of truffle oil and grated fresh truffles.

      Chef Jérôme Nutile and his gourmet restaurant

      In the kitchens of his gourmet restaurant, the“Bistr’Au” of the 4-star hotel Mas de Boudan near Nîmes, Jérôme Nutile prepares a deliciously simple à la carte menu and wins over even the finest palates. A starred chef and Meilleur Ouvrier de France, he learned to cook at the Ecole Hôtelière in Nîmes where his talents matured and became widely known. Bistr’Au invites you to a warm atmosphere and pleasure in an authentic Provencal mas. Surrounded by a vast estate, the brasserie has a magnificent shady terrace which is perfect for a summer lunch! Take a look around the little boutique of products, chosen by the Chef himself and unearth some culinary gems. More “haute couture”, the cuisine of his restaurant which has earned itself stars in the Guide Michelin, takes your taste buds off on surprising, elegant adventures. His cuisine is both contemporary and delicious and the magnificent cheese cellar in the middle of the restaurant is also tempting. Go down the stairs of the tower of the Mas de Boudan and admire the sumptuous wine cellar composed by the enthusiastic team of the establishment. Everything here is a pure delight!

      Close