Parmesan flan with scallops and truffles
Parmesan flan with scallops and truffles
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Serves: 6
A quick but elegant recipe that's ideal for a Christmas party starter.
Ingredients
- 12 scallops
- 10 g truffle
- 3 parsley sprigs
- 500ml whipping cream
- 4 eggs
- 150g parmesan, grated
- 50g salted butter
- 20g butter
- 20g cornflour
- Salt and ground pepper
Instructions
- Preheat the oven to 180 degrees C, and place in a baking dish containing 6 ramekins. Wash and dry the parlsey then beat the eggs. Dissolve the cornflour in the cream, adding the parmesan to the beaten eggs, then mix and season with pepper.
- Divide the mixture into the ramekins previously buttered, place them in a water bath and bake for 15 minutes.
- Chop the truffle and set aside to rest. 5 minutes before the end of cooking of the flan, saute the scallops in salted butter for 2 minutes on one side and 1 minute on the other, then add salt and pepper.
- Cut in half horizontally. Unmould the flan and arrange the scallops on top. Decorate the flan with truffle and parlsey.
- With thanks to Gourmand Asia
- Photo credit: Sucre Sale
