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Leeks
Scallop over melting of leeks
Author:
5/15
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Preparation
15
Baking
8
Portions
4
Freezing
No
Calories
248
Sodium
274 mg
Protein
12 g
Fiber
2 g
Cholesterol
Fat
15 g
Sugar
Carbohydrate
17 g
Iron
2 mg
Calcium
148 mg
Ingredients
Preparation
Ingredients
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of 15% cooking cream
6 garden vegetables crackers
60 ml (1/4 cup) of grated Parmesan
12 medium size scallops (20/30 caliber)
15 ml (1 tablespoon) of butter
60 ml (1/4 cup) of mustard microgreens (optional)
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Scallop over melting of leeks
From
Nov 06
to
Jan 01
Preparation
In a pan, melt butter at medium heat. Cook leeks for 8 to 10 minutes while stirring regularly. Add cream. Salt and pepper.
With a blender, reduce crackers into breadcrumbs. Add Parmesan.
Meanwhile, heat a bit of olive oil at medium-high heat in another pan. Salt and pepper scallops. Cook scallops 2 minutes for each side. Transfer in a plate and cove with aluminium paper. Set aside.
Heat the same pan at medium heat. Cook crackers breadcrumbs 30 seconds while stirring.
Divide melting of leeks into plates. Garnish each plate with 3 scallops. Divide crackers breadcrumbs over scallops. If desired, garnish with mustard microgreens.
Chef's notes
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