Jul 09 2026
Restaurants›Lucie›La Saint Jacques Recipe

La Saint Jacques Recipe

Inspired by Lucie
Time45m
Serves4

Atlantic scallop, black truffle, parsnip cream, Red wine butter sauce

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Ingredients

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Main Ingredients

Method

Preparation of Parsnip Cream

  1. 1

    Cook Parsnips

    Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15 minutes.

  2. 2

    Blend Parsnips

    Drain the parsnips and transfer them to a blender. Add heavy cream and blend until smooth. Season with salt and pepper to taste.

Red Wine Butter Sauce

  1. 3

    Reduce Red Wine

    In a saucepan, combine the red wine and bring to a boil. Reduce the heat and let it simmer until it reduces to about 1/4 cup.

  2. 4

    Make Sauce

    Add butter to the reduced wine and whisk until emulsified. Season with salt and pepper. Set aside.

Cooking Scallops

  1. 5

    Sear Scallops

    Heat olive oil in a pan over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown.

  2. 6

    Finish with Truffle

    Remove from heat and shave black truffle over the top of the scallops while still hot.

Plating

  1. 7

    Serve

    On a plate, spread a layer of parsnip cream, place the seared scallops on top, and drizzle with red wine butter sauce. Garnish with fresh parsley.

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