Fiche recette

Préparation pour 4 personnes.

Saison : toutes

Ingrédients

• 12 scallops
• 2 leeks
• 15 cl of champagne
• 15 cl of crème fraîche
• 4 squares of puff pastry (12 x 12 cm)
• Salt - pepper - sugar

 

Préparation

1. Bake the puff pastry.
2. Cut the leeks into julienne strips and sweat them gently in a bit of butter.
3. Cut the scallops in half, flour them, and cook in a very hot pan.
4. Remove the scallops and deglaze the pan with champagne; reduce by two-thirds, add the cream, and let it reduce slightly.
5. Season with salt, pepper, and a pinch of sugar.
6. Cut the puff pastry squares in half. Fill the bottoms with the julienned leeks and then place 6 scallop halves on top. Cover with the pastry tops.
7. Plate and pour the sauce around.

Bon appétit!