Scallops With Carrots And Leeks
|Shallots||2 , finely chopped|
|Diced carrots||5 Ounce (Baby Carrots)|
|Leeks||7 Ounce, diced (White Part Only, Young Leeks)|
|Celery stick||1 , cut into thin strips|
|Scallops||8 (With Their Corals)|
|Sour cream||2 Tablespoon (CrÃ¨me Fraiche)|
|Fresh lemon juice||2 Tablespoon|
|Cornstarch||1⁄5 Teaspoon (Corn Flour)|
|Chopped fresh dill||2 Tablespoon|
Put the shallots in a dish with the butter and microwave, uncovered, on HIGH for 2 minutes.
Add the carrots, leeks and celery to the shallots with 3 (2) tablespoons of water, salt and pepper.
Cover and microwave on HIGH for 10 minutes.
Clean the scallops, cutting in half if very large.
Prick each scallop in 2 or 3 places with a toothpick (cocktail stick) to avoid bursting during cooking.
Put the scallops on top of the vegetables with the corals toward the center of the dish.
Add 2 or 3 tablespoons of water.
Season, cover and heat on HIGH for 2 minutes.
Transfer the scallops and vegetables to a serving dish.
Mix together the sour cream (creme fraiche), egg yolks, lemon juice and cornstarch (cornflour) in a bowl, stirring constantly.
Carefully add the cooking liquid from the scallops and vegetables, stirring constantly.
Heat in the oven for 1 minute.
Stir well, taste and adjust seasoning.