Scallop miniburgers with leeks and brie, tartar sauce with horseradish
15
10
4
No
Ingredients
- 15 ml (1 tablespoon) of butter
- 1 pepper cut into julienne
- Salt and pepper up to taste
- 8 large scallops
- 8 miniciabatas for hamburgers
- 100 g (3 1/2 oz) of sliced brie, without crust
- Young lettuce leaves, up to taste
For the tartare sauce:
- 125 ml (1/2 cup) of mayonnaise
- 125 ml (1/2 cup) of sour cream
- 45 ml (3 tablespoons) of horseradish
- 30 ml (2 tablespoons) of finely chopped pickles
- 5 ml (1 teaspoon) of chopped capers
- 5 ml (1 teaspoon) of salted herbs of Bas-du-Fleuve
- 5 ml (1 teaspoon) of finely chopped French shallot
- 5 ml (1 teaspoon) of finely chopped chive
- 1/2 lemon juice and zest
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Preheat oven to broil.
- Prepare tartar sauce. In a bowl, mix all ingredients for tartar sauce. Set aside. In a non-stick pan, heat half the butter and sweat leeks for 3 to 5 minutes. Season with salt and pepper. Set aside.
- In the same pan, heat remaining butter and brown scallops for 2 to 3 minutes over each side. Set aside. Slice breads in two, set cheese over one side. Set few minutes under the grill.
- Garnish bread with young lettuce leaves, scallops, leeks and tartar sauce. Close and enjoy.
