Scallops melted with leeks, presented on a bed of creamy leek and shallot fondue, these scallops are a great starter idea for the holidays.
The scallop is particularly popular at the end of the year. It is the most exquisite crustacean, prepared for its finesse, elegance and rapid cooking.
You can get a little confused with its names: shells, nuts, scallops, with or without coral: but your fishmonger will guide you. Nothing too complicated in the preparation of scallops, apart from monitoring the cooking of the nut, because if it is overcooked it will have a rubbery consistency.
To make the recipe a success, you must measure the ingredients carefully and prepare them before starting the recipe.
You must also respect the cooking time and temperature, so follow the steps described below step-by-step.
Ingredients :
– 6 scallops
– 1 leek
– 1 shallot
– 25 gr of butter
– Salt
– 10 cl of crème fraîche
-1 tablespoon of olive oil
– 1 teaspoon of balsamic vinegar
– Freshly ground pepper
Preparation :
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