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Scallops miniburgers with leeks and brie, tartar sauce with horseradish

Author: Les Cultures de chez nous
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Miniburgers de pétoncles avec poireau et fromage brie
Preparation 15
Baking 10
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 15 ml (1 tablespoon) of butter
  • 1 pepper cut into julienne
  • Salt and pepper up to taste
  • 8 large scallops
  • 8 miniciabatas for hamburgers
  • 100 g (3 1/2 oz) of sliced brie, without crust
  • Young lettuce leaves, up to taste
  • Tartar sauce :
  • 125 ml (1/2 cup) of mayonnaise
  • 125 ml (1/2 cup) of sour cream
  • 45 ml (3 tablespoons) of horseradish
  • 30 ml (2 tablespoons) of finely chopped pickles
  • 5 ml (1 teaspoon) of chopped capers
  • 5 ml (1 teapoon) of salted herbs of Bas-du-Fleuve
  • 5 ml (1 teaspoon) of finely chopped French shallot
  • 5 ml (1 teaspoon) of finely chopped chive
  • 1/2 lemon juice and zest
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Preheat oven at broil.
  • Prepare tartar sauce. In a bowl, mix all ingredients for tartar sauce. Set aside. In a non-stick pan, heat half the butter and sweat leeks for 3 to 5 minutes. Salt and pepper. Set aside.
  • In the same pan, heat remaining butter and brown scallops for 2 to 3 minutes over each side. Set aside. Slice breads in two, set cheese over one side. Set few minutes under the grill.
  • Garnish breads with young lettuce leaves, scallops, leeks and tartar sauce. Close and enjoy.

Chef's notes