Scallops With Carrots And Leeks Recipe
Summary
Ingredients
| Shallots | 2 , finely chopped | |
| Butter | 2 Tablespoon | |
| Baby carrots | 5 Ounce, diced | |
| 7 oz young leeks, white part only, diced | ||
| Celery stick | 1 , cut into thin strips | |
| Salt | To Taste | |
| Pepper | 1 | |
| 8 scallops with their corals | ||
| Creme fraiche | 2 Tablespoon | |
| Egg yolks | 2 | |
| Lemon juice | 2 Tablespoon | |
| Cornstarch | 1/5 Teaspoon | |
| Dill | 2 Tablespoon, chopped | |
Directions
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.
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.
Chef
