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.