Scallop over melting of leeks
15
8
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of 15% cooking cream
- 6 garden vegetables crackers
- 60 ml (1/4 cup) of grated Parmesan
- 12 medium size scallops (20/30 caliber)
- 15 ml (1 tablespoon) of butter
- 60 ml (1/4 cup) of mustard microgreens (optional)
Preparation
Side-by-side mode
- Melt butter in a pan over medium heat. Cook leeks for 8 to 10 minutes, stirring regularly. Add cream. Salt and pepper.
- With a blender, reduce crackers into breadcrumbs. Add Parmesan.
- Meanwhile, heat olive oil at medium-high heat in another pan. Salt and pepper the scallops. Cook the scallops for 2 minutes on each side. Transfer to a plate and cover with aluminum foil. Set aside.
- Heat the same pan at medium heat. Cook crackers breadcrumbs for 30 seconds while stirring.
- Divide the melting leeks into plates. Garnish each plate with 3 scallops. Sprinkle crackers and breadcrumbs over the scallops. If desired, garnish with mustard microgreens.
