Easy

Chives

Sprinkle scallops with flour. Brown in hot butter for 1-2 min on each side. Set aside on absorbent paper.

Sweat the shallot in a frying pan. Add white wine, crème fraîche, chives and lemon juice. Allow sauce to rest.

Thinly slice the carrot and cook in boiling salted water.

Arrange walnuts and diced carrot in a ceramic shell. Season and drizzle with sauce. Sprinkle with grated Gruyère.

Bake in the oven at 200°C for about 8 min. Serve hot.