Ingredients

  • 250 ml (1 cup) of 35% cooking cream
  • 1/2 package of 250 gr (3 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
LeeksFind our bag in yourlocal grocery store

Preparation

  • 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 on 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.

Chef's notes

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