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Recipe : **** Scallops on a bed of sautéed leeks

Scallops on a bed of sautéed leeks
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    20 min
  • Ready in
    35 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary

Recipe's Ingredients

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  • 1½ tablespoons butter
  • salt and freshly ground pepper
  • ¼ teaspoons saffron threads
  • 1 tablespoon finely minced chives
  • 350 g sea scallops
  • 250 g cleaned, trimmed, thinly sliced leeks, white part only
  • 90 ml heavy cream

  • Recipe preparation steps

  • 1
    Rinse and dry scallops. Cut in half crosswise if large.
  • 2
    In a small sauce pan melt half teaspoon butter over medium low heat. Add leeks and sauté until wilted, about 5 minutes. Salt lightly. Remove from heat and keep warm.
  • 3
    In a small sauté pan, heat cream and half teaspoon butter to a slow boil. Add saffron and reduce slightly. Add chives at end of cooking.
  • 4
    Season scallops with salt and freshly ground pepper. Melt 1 tablespoon butter, over high heat, in a non-stick sauté pan large enough to hold all the scallop pieces in a single layer. Cook until lightly browned. Turn and brown other side. Do not cook for more than about 3 minutes.
  • 5
    Spoon the leeks into a mound in the middle of warmed serving plates. Spoon the sauce around the leeks and place the scallops on the sauce. Garnish with chives.
  • Ready !



 

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