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Snacky scallops with olive oil bergamotYou need:
20 scallops Label Rouge
1 kg leeks
25 cl Normandy PGI raw cider
30 cl fresh cream
40 g sweet Normandy butter
2 tablespoons olive oil
½ bunch of chives
Fleur de sel, ground pepper
Start by preparing the leek fondue.
Remove the green from the leeks. Clean, rinse and drain the leek whites. Run them and then rinse them again to remove any remaining soil.
Melt the butter in a frying pan. Add the leeks, salt and pepper. Simmer, covered, over medium heat for about 30 min.
At the end of cooking, remove the lid and slightly increase the heat to evaporate the remaining leek water. Add 15 cl of fresh cream, stir and set aside.
Peel and chop the shallots. Sauté for a few minutes in a saucepan with a knob of butter. After sweating, deglaze with the cider. Reduce by half and then add the remaining fresh cream. Pepper to taste. Set aside.
Wash the chives and chop there. Set aside.
Brush the scallops with the olive oil and then brown them in a hot pan (1min30 per side). Salt and pepper.
Place a little leek fondue on a plate. Top with 5 scallops and drizzle with cider sauce. Add a little chives and sesame seeds. Give a turn of pepper mill and serve immediately.
A recipe from bcook.leblog on Instagram here is the link: Saint Jacques snackées, sauce au cidre et poireaux – Saveurs de Normandie (saveurs-de-normandie.fr)