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Pot of scallops and truffle cream

In order to enjoy the Wine in the spotlight, here is a suggestion of recipe which will match perfectly with our Côtes-du-Rhône Viognier:

 7 ingredients:

16 fresh scallops
20 cl fresh cream
10g Butter
3 tbsp. chopped parsley
1 black truffle

Preparation steps:

1. Melt a knob of butter in a frying pan and cook the cleaned mushrooms (can be grated) for 10 to 15 minutes until the water has evaporated.

2. Wash the scallops and dry them with paper towel.

3. Heat the olive oil in a pan and add 50 g of butter. Add the scallops and sear them for 5 minutes. Add the peeled and crushed garlic and the mushrooms. Pour in the cream and let reduce for 5 minutes. salt, pepper and incorporate the shaved truffle and the chopped parsley.

4. Serve with basmati rice or steamed potatoes.