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Leeks
Saint-Jacques shells à la Provençale
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 chopped onion
2 garlic cloves
Fresh thyme and parsley
1/2 package of 250 gr (1 1/2 cup) of sliced leeks
250 ml (1 cup) of butter
250 ml (1 cup) of dry white wine
24 small scallops (of equal size)
60 ml (1/4 cup) of finely chopped fresh parsley
250 ml (1 cup) of breadcrumbs
6 commercial Saint-Jaques shells
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Saint-Jacques shells à la Provençale
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Sep 12
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Jan 01
Preparation
In a pan, brown onion, garlic, sliced leeks, thyme and parsley with half of the butter. Add white wine and bake at very low heat for about 15 minutes. Remove herbs bouquet. Add scallops to the sauce.
Bake few minutes. Scallops are ready when its flesh is opaque and the center stays lightly translucent. (It'll become too rubbery if over cooked)
Set remaining butter with breadcrumbs and chopped parsley. Spread scallops sauce into shells and coat with breadcrumbs mixture. Serve warm.
Chef's notes
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Saint-Jacques shells à la Provençale
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