Scallops with leeks fondue
15
10
2
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of cooking cream
- 45 ml (3 tablespoons) of finely chopped fresh mint
- 30 ml (2 tablespoons) of olive oil
- 6 medium sized fresh scallops (about 500 g or 1 pound in total)
- Salt and pepper up to taste
- Pink pepper grains
Preparation
Side-by-side mode
- In a large pan, melt butter at medium low heat. Add Les Cultures de chez nous sliced leeks and cook while stirring for 5 minutes or until translucent. Add cream and bring to a boil. Simmer for 1 to 2 minutes or until sauce is thick enough to coat a spoon. Add mint.
- Meanwhile, in a non-stick pan, heat olive oil at high heat. Add scallops and cook for 1 to 2 minutes over each side. Salt and pepper.
- Divide leeks fondue at the bottom of two plates and set scallops. Garnish with pink pepper.
