Scallops With Carrots And Leeks Recipe


Health IndexHealthyCuisine
Interest Group


 Shallots2 , finely chopped
 Butter2 Tablespoon
 Diced carrots5 Ounce (Baby Carrots)
 Leeks7 Ounce, diced (White Part Only, Young Leeks)
 Celery stick1 , cut into thin strips
 Salt To Taste
 Pepper To Taste
 Scallops8 (With Their Corals)
 Sour cream2 Tablespoon (Crème Fraiche)
 Egg yolks2
 Fresh lemon juice2 Tablespoon
 Cornstarch1⁄5 Teaspoon (Corn Flour)
 Chopped fresh dill2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 812 Calories from Fat 365

% Daily Value*

Total Fat 41 g63.6%

Saturated Fat 22.1 g110.4%

Trans Fat 0 g

Cholesterol 524.2 mg

Sodium 992.9 mg41.4%

Total Carbohydrates 65 g21.5%

Dietary Fiber 9 g35.9%

Sugars 17.2 g

Protein 50 g100.5%

Vitamin A 631% Vitamin C 139.5%

Calcium 39.6% Iron 48.8%

*Based on a 2000 Calorie diet


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.