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Scallops miniburgers with leeks and brie, tartar sauce with horseradish
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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
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Scallops miniburgers with leeks and brie, tartar sauce with horseradish
From
Nov 18
to
Jan 01
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.
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