Jakobsmuschel mit Trüffel

Scallop with truffle


Scalloped scallops with grated black truffle
  • 8 pieces of scallops
  • 2 pieces of shallots
  • 1 tablespoon of butter
  • 100 ml white wine
  • 100 ml cream / cooking cream
  • 1 teaspoon of ground truffle
  • 20 g parmesan cheese
  • 20 g truffle cheese
  • grated truffle
  • parsley
  • lemon
  • breadcrumbs
for 4 person(s)


  • Preheat the oven to 225 ° C.
  • Wash the mussels and drizzle with a little lemon. If available, clean the mussel shells and place them on a baking sheet. Fry the butter in a pan and briefly fry the mussels. Then put the mussels in the mussel shells (or small baking dish). Dice the shallots and braise in the butter. Dust with flour and sweat lightly. Deglaze with wine and cream and bring to the boil. Reduce with constant stirring until a creamy consistency is achieved. Add ground truffle. Chop a little parsley and add to it. Season with salt and pepper.
  •  Pour the sauce over the mussels. Put some breadcrumbs on the mussels and top with a little butter. Grate the parmesan and truffle cheese and pour over the mussels. Then in the oven for about 10 minutes until the crumbs start to brown..
  • Place the grated truffle over the baked mussels. Serve baguette with the scallops.

Products for this recipe

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