Live scallops and leeks au gratin
10
15
4
No
Ingredients
- 12 live scallops
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of cooking cream
- 300 gr (1 package) of Kingsey swiss cheese fondue preparation (Vacherin, Cogruet, strong Cheddar, Gruyère)
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Simmer at low heat leeks with cream for about 12 to 15 minutes. Steam slowly scallops for about 3 to 4 minutes. Open scallops, throw one out of the two shells, cover with leeks compote and cheese then gratin. Salt and pepper up to taste.
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