Grand Siècle pairs with high quality products and refined dishes, particularly «surf & turf» combinations as fried Saint-Jacques with black truffles.
12 fine scallops
2 fennel bulbs
Slightly salted butter, olive oil
A fresh truffle, thinly sliced
Poêlée de Saint-Jacques aux truffes from Valérie Marchandise
Chef at Laurent-Perrier’s Château de Louvois
Wash the fennel, remove the outer leaves, and slice thinly. Sauté the fennel gently in a pan with two tablespoons of olive oil. Season with flower of salt and freshly-ground black pepper, and keep warm.
Sauté the scallops in olive oil for a few minutes then add a large knob of the slightly salted butter, allow it to foam and then add the slices of truffle.
Divide the fennel among the four plates, arranging some in the centre of each, then place three scallops on each plate and top with a tablespoon of the foaming butter and the truffle slices.