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Scallops With Carrots And Leeks Recipe
|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|
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
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.