scallops with frayed leeks and broccoli

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scallops with frayed leeks and broccoli

scallops with frayed leeks and broccoli



Ingredients scallops with frayed leeks and broccoli
Number of persons
-
6
+

30 scallops with their coral

1 kg of leek

200 g broccoli

4 shallots (or onions)

10 cl of dry white wine (burgundy)

25 g butter

100 g semi-salted butter

Pepper

Salt
For the garnish:

250 g rice

Parsley

Chervil

Pepper

Salt




Preparation scallops with frayed leeks and broccoli
Total Time: 55 min
Preparation time: 30 min
Cooking time: 25 min
Clean and finely chop the leek whites.
Steam the leek whites and broccoli florets (leek: 20 min, broccoli: 10 min).
Fry the scallops for 1 min on each side in 25 g butter, then keep them warm.
In the frying pan, replace them with the chopped shallots and moisten with the white wine.
Boil and reduce.
Remove from the heat, add the semi-salted butter in small pieces to the pan and season with pepper.
Then prepare the garnish: cook the rice according to your usual way (pilaf, steam, boiling water...).
Divide the shredded leeks among the plates.
Season with salt and pepper.
Add the scallops and sprinkle with sauce.
Garnish with broccoli, parsley and chervil.
Finally, serve with rice.

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