Saint-Jacques shells and leeks fondue with curry
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Ingredients
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 3 Saint-Jacques shells (without coral)
- 5 ml (1 teaspoon) of curry powder
- 100 ml (6 tablespoons) of cooking cream
- Butter
- Sunflower oil
- Salt and pepper
Preparation
Side-by-side mode- Take out Saint-Jacques shells and drain. With a fry pan, melt 1 tablespoon of butter in a small volume of water. Add Les Cultures de chez nous sliced leeks over it. Set parchment paper with a hole in its center (over it) to low heat. Sweat leeks. Turn frequently to get an homogenized texture.
- Add curry powder, salt, pepper and cream. Stir to homogenize. Cover and set a low heat. In a pan, heat sunflower oil and set Saint-Jacques shells.
- Cook for 45 seconds over one side. Turn and cook 45 seconds on the other side. In plate, lay circle of leeks fondue, Saint-Jacques shells in the center then add pepper over shells.
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