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Scallops With Carrots And Leeks

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  Shallots 2 , finely chopped
  Butter 2 Tablespoon
  Diced carrots 5 Ounce (Baby Carrots)
  Leeks 7 Ounce, diced (White Part Only, Young Leeks)
  Celery stick 1 , cut into thin strips
  Salt To Taste
  Pepper To Taste
  Scallops 8 (With Their Corals)
  Sour cream 2 Tablespoon (Crème Fraiche)
  Egg yolks 2
  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.

Recipe Summary

Everyday, Healthy

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Scallops With Carrots And Leeks Recipe