Scallops with Champagne
Ingredients
Instructions
- 10 small scallops
- 30 g Butter
- 1 Leek
- 2 shallots
- 12 cl Champagne
- 15 cl Liquid cream
- Salt
- Pepper
- Remove most of the green and the stalk from the leek then cut it in half.
- Wash it, dry it and chop it finely.
- Peel then finely chop the shallots.
- In a fry pan, place a knob of butter (10 g).
- Once the butter has melted, sweat the leeks and shallots over low heat, covered, for 5 to 10 minutes. Stir frequently.
- Increase the heat slightly, add the Champagne and continue cooking for 5 minutes until 3/4 of the Champagne has evaporated.
- Lower the heat, add the cream and mix well.
- Continue cooking for a few minutes over very low heat.
- Once the sauce is well blended and creamy, taste and adjust the seasoning (salt and pepper). Keep warm.
- Meanwhile, take care of cooking the scallops: in a frying pan and over high heat, melt the remaining 20 g of butter.
- As soon as the butter foams, add the scallops and brown each side for a minute.
- Line two cassolettes with the leek cream and Champagne then distribute the scallops.
- Decorate with a little parsley or chives and serve immediately.
Scallops with Champagne
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