Unilateral scallops with leeks cream recipe 4604 c4b72998-d5bf-4373-9c6a-d8160e9187b6 /media/x20nv55v/petoncles-unilaterales-creme-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 12/6/2019 10:27:12 a.m. 0 0 25 4 Plats principaux Christmas Meat, fish and seafood Leeks
Unilateral scallops with leeks cream

Unilateral scallops with leeks cream

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4
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Ingredients
  • 250 ml (1 cup) of 35% cooking cream
  • 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
  • Salt and pepper up to taste
  • A pinch of Espelette pepper
  • 20 large scallops
  • 30 ml (2 tablespoons) of olive oil
  • Fresh dill for garnishing
Preparation
Side-by-side mode
  • Bring cream to a boil. Add leeks and cook at low heat for 3 minutes. Season with salt, pepper and Espelette pepper. Set in the mixer to make a smooth puree and set aside.
  • Well wipe scallops with a paper towels. Heat a large pan, add olive oil and heat. Cook scallops over one side only for 1 to 2 minutes. Remove and serve into plates and garnish with leeks cream.
  • Serve with vegetables rice.

Unilateral scallops with leeks cream

Ingredients
  • 250 ml (1 cup) of 35% cooking cream
  • 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
  • Salt and pepper up to taste
  • A pinch of Espelette pepper
  • 20 large scallops
  • 30 ml (2 tablespoons) of olive oil
  • Fresh dill for garnishing
Preparation
Side-by-side mode
  • Bring cream to a boil. Add leeks and cook at low heat for 3 minutes. Season with salt, pepper and Espelette pepper. Set in the mixer to make a smooth puree and set aside.
  • Well wipe scallops with a paper towels. Heat a large pan, add olive oil and heat. Cook scallops over one side only for 1 to 2 minutes. Remove and serve into plates and garnish with leeks cream.
  • Serve with vegetables rice.

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