Scallops on a bed of leeks Ingredients: 2 tablespoons of - olive oil - Cayenne pepper - powder 50 cl of - crème fraîche - 3 leeks - salt - 25 g of - butter - pepper - 12 scallops - 50 cl of - white wine - 3 cloves of - garlic - 4 shallots.
Utensils：
- 1 saucepan- pots and pans 1 frying pan- frying pans 1 knife- knives 1 wooden spoon- 1 pitter- 1 kitchen scale- scales
Total time: 35 min Preparation: 15 min Rest: - Cooking: 20 min
Phase 1
Wash and slice the leek whites, brown them in as the butter, then add 25 cl of white wine. Bring to a boil and reduce over low heat.
Phase 2
Meanwhile, brown the scallops with the olive oil, add the chopped shallots and chopped garlic, stir and add the rest of the white wine.
Phase 3
Bring to the boil then add the crème fraîche and let reduce over low heat.
Phase 4
Place the leek whites on plates, then place the scallops on top with a little sauce. Add a pinch of cayenne pepper for decoration.
Utensils：
- 1 saucepan- pots and pans 1 frying pan- frying pans 1 knife- knives 1 wooden spoon- 1 pitter- 1 kitchen scale- scales
Total time: 35 min Preparation: 15 min Rest: - Cooking: 20 min
Phase 1
Wash and slice the leek whites, brown them in as the butter, then add 25 cl of white wine. Bring to a boil and reduce over low heat.
Phase 2
Meanwhile, brown the scallops with the olive oil, add the chopped shallots and chopped garlic, stir and add the rest of the white wine.
Phase 3
Bring to the boil then add the crème fraîche and let reduce over low heat.
Phase 4
Place the leek whites on plates, then place the scallops on top with a little sauce. Add a pinch of cayenne pepper for decoration.