Scallop over melting of leeks

Author: 5/15
Pétoncles sur fondant de poireaux
Preparation 15
Baking 8
Portions 4
Freezing No
Sodium274 mg
Protein12 g
Fiber2 g
Fat15 g
Carbohydrate17 g
Iron2 mg
Calcium148 mg


  • 1 package of 250 g (3 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)
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  • In a pan, melt butter at medium heat. Cook leeks for 8 to 10 minutes while stirring regularly. Add cream. Salt and pepper.
  • With a blender, reduce crackers into breadcrumbs. Add Parmesan.
  • Meanwhile, heat a bit of olive oil at medium-high heat in another pan. Salt and pepper scallops. Cook scallops 2 minutes for each side. Transfer in a plate and cove with aluminium paper. Set aside.
  • Heat the same pan at medium heat. Cook crackers breadcrumbs 30 seconds while stirring.
  • Divide melting of leeks into plates. Garnish each plate with 3 scallops. Divide crackers breadcrumbs over scallops. If desired, garnish with mustard microgreens.

Chef's notes