Seared Sea Scallops with Leeks

Seared Sea Scallops with Leeks

Explosion of flavors, sweetness and acidity: an excellent dish mixing for warming up a romantic dinner (just divide the quantities by 2) or a nice starter for your autumnal sunday family-lunch.

Ingredients:Seared Sea Scallops with Leeks

For 4 servings:

  • 16 St.-Jacques with their coral
  • 4 leeks
  • 1/2 stalk lemongrass
  • Juice of 1/2 grapefruit
  • 20 g butter
  • 1 rounded teaspoon of fish stock (powdered)
  • Salt, pepper, cilantro
  • oz
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Cooking instruction

Slice the lemon and mix it in a glass of grapefruit juice. Add the fish stock (watch for the future because it is salty already). This preparation will serve as a broth (like for cooking a risotto) and will be added progressively in the pan while cooking leeks…
Slice the leeks and make them sauté in a non-stick pan with 10 g of butter. Stir often to make them soft but not colored. Add the broth and pepper. Cooking is fast: 7 or 8 minutes. Then keep warm.
Melt remaining butter in another pan, add the scallops and cook them for 1 to 2 minutes on each side with salt and pepper.
On each plate, arrange the leeks, 4 St. Jacques and just a little coriander. To taste without waiting…

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