Explosion of flavors, sweetness, and acidity: this seared sea scallops with seeks recipe is an excellent dish 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
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…
Seared Sea Scallops with Leeks
by eatwell101
Yield: 4
Prep Time: 10 min
Cook Time: 10 min
This Seared Sea Scallops with Leeks Recipe is a great recipe for your romantic dinner or Christmas dinner appetizer.
Ingredients
- 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
Instructions
- 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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