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
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…