Cassolette of scallops and golden leeks Ingredients: nutmeg - parsley - 25 cl of - crème fraîche - 3 leeks - or 4 small salt - pepper scallops - frozen (number depending on size, count 3 to 4 small per person) ½ glass of - water - ½ glass of - white wine breadcrumbs.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 frying pan- frying pans 1 Knife- kitchen knives 1 Oven- ovens 1 set of 12 ramekins- Ramekin
Total time: 1h10 Preparation: 30 min Rest:- Cooking: 40 min
Phase 1
Put the scallops while they are still frozenPlace them in a pan without fat and over low heat, let them drain their water. Regularly pass them through a colander to remove excess water until they no longer give out.
Phase 2
Meanwhile, slice the leek whites very fine, cook them in a pan with 1/2 glass of water and 1/2 glass of white wine, let reduce until the leeks are well cooked and the liquid has largely evaporated.
Phase 3
Pass through a strainer if necessary to remove the remainder.
Phase 4
Return to the pan and add the crème fraîche, salt, pepper, parsley, a good pinch of nutmeg and finally the scallops.
Phase 5
Leave a little on the heat while stirring then place in fairly large casserole dishes or ramekins, sprinkle with a little breadcrumbs and place in the oven at 180°C (thermostat 6) for around ten minutes.
Phase 6
Serve hot.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 frying pan- frying pans 1 Knife- kitchen knives 1 Oven- ovens 1 set of 12 ramekins- Ramekin
Total time: 1h10 Preparation: 30 min Rest:- Cooking: 40 min
Phase 1
Put the scallops while they are still frozenPlace them in a pan without fat and over low heat, let them drain their water. Regularly pass them through a colander to remove excess water until they no longer give out.
Phase 2
Meanwhile, slice the leek whites very fine, cook them in a pan with 1/2 glass of water and 1/2 glass of white wine, let reduce until the leeks are well cooked and the liquid has largely evaporated.
Phase 3
Pass through a strainer if necessary to remove the remainder.
Phase 4
Return to the pan and add the crème fraîche, salt, pepper, parsley, a good pinch of nutmeg and finally the scallops.
Phase 5
Leave a little on the heat while stirring then place in fairly large casserole dishes or ramekins, sprinkle with a little breadcrumbs and place in the oven at 180°C (thermostat 6) for around ten minutes.
Phase 6
Serve hot.