Unilateral scallops with leeks cream
15
10
4
No
Ingredients
- 250 ml (1 cup) of 35% cooking cream
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- Salt and pepper up to taste
- A pinch of Espelette pepper
- 20 large scallops
- 30 ml (2 tablespoons) of olive oil
- Fresh dill for garnishing
Preparation
Side-by-side mode
- Bring cream to a boil. Add leeks and cook at low heat for 3 minutes. Season with salt, pepper and Espelette pepper. Set in the mixer to make a smooth puree and set aside.
- Well wipe scallops with a paper towels. Heat a large pan, add olive oil and heat. Cook scallops over one side only for 1 to 2 minutes. Remove and serve into plates and garnish with leeks cream.
- Serve with vegetables rice.
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