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Leeks
Scallops with leeks fondue
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
2
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of butter
1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of cooking cream
45 ml (3 tablespoons) of finely chopped fresh mint
30 ml (2 tablespoons) of olive oil
6 medium sized fresh scallops (about 500 g or 1 pound in total)
Salt and pepper up to taste
Pink pepper grains
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Scallops with leeks fondue
From
Oct 06
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Jan 01
Preparation
In a large pan, melt butter at medium low heat. Add Les Cultures de chez nous sliced leeks and cook while stirring for 5 minutes or until translucent. Add cream and bring to a boil. Simmer for 1 to 2 minutes or until sauce is thick enough to coat a spoon. Add mint.
Meanwhile, in a non-stick pan, heat olive oil at high heat. Add scallops and cook for 1 to 2 minutes over each side. Salt and pepper.
Divide leeks fondue at the bottom of two plates and set scallops. Garnish with pink pepper.
Chef's notes
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