This is one of my favorite recipe as this recipe never fails to impress a foodie it’s creamy taste with scallops totally justified with the dish. It’s light and good in serving as starter .
INGREDIENTS QUANTITY
Scallops 5pcs
Leeks 200g
Button Mushroom 100g
Onion ( Chopped) 1 pc
Thyme a sprig
Garlic ( Chopped) 4 to 5 cloves
Olive Oil 100ml
Salt To Taste
Cream 300ml
Black Pepper To Taste
METHOD -
Wash the scallops and the vegetables .
Take a pan, put it on fire and starts with olive oil. Once the pan is hot , add chopped onion , sauté it little and then add garlic , sauté it for a minute together with onion .
Now add leeks in it and sauté it for 2 min. Once all sauté well, add thyme and cream in it and leave it on a slow fire .
Cook for 10 to 15 min. or until leeks become soft. adjust the seasoning and finish it off with butter and keep aside .
For Scallops , Marinate the scallops with salt & pepper.
Take a non stick pan, keep it on fire, Pour the olive oil .
Once the pan become hot add the scallops one by one . Cook the scallops 1 min. on each side .
Take out the scallops from the pan, Keep aside.
Take a shallow ceramic plate . Put the leeks and mushroom fondue first, make a bed out of it and the arrange the scallops on top of the leeks fondue.
Put it in the oven for 5 min. at the temperature of 180*C .
Take out the plate from the oven, garnish with chopped parsley and serve