Scallop, samphire, clams, truffle potato and Reblonchon sauce Recipe

To use the last of my Reblonchon sauce (warm 150g chicken stock with 50g cubed Reblochon cheese and a splash of double cream. Use the stick blender to create a foamy sauce) I made this dish.

With a panfried scallop, some samphire, a few steamed clams and a deep-fried slice of truffle potato.

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from simple food, looking good
Scallop, samphire, clams, truffle potato and Reblonchon sauce Recipe