Leeks

Scallop over melting leeks

Name: Scallop over melting leeks
Prep time: 23 min
Cook time: 8 min
Yield: 4
Cuisine: Entrées
Ingredients: 1 package of 250 g (4 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)

Rate this recipe

Author: 5 ingredients 15 minutes

Keep screen on

Preparation 15

Baking 8

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

1 package of 250 g (4 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)

Preparation

Side-by-side mode

Melt butter in a pan over medium heat. Cook leeks for 8 to 10 minutes, stirring regularly. Add cream. Salt and pepper.
With a blender, reduce crackers into breadcrumbs. Add Parmesan.
Meanwhile, heat olive oil in another pan over medium-high heat. Salt and pepper the scallops. Cook the scallops for 2 minutes on each side. Transfer to a plate and cover with aluminum foil. Set aside.
Heat the same pan on medium heat. Cook the cracker crumbs for 30 seconds, stirring.
Divide the melted leeks into plates. Garnish each plate with 3 scallops. Sprinkle the scallops with crackers and breadcrumbs. If desired, garnish with mustard microgreens.