Santiago with the fondue of leeks

Method

1. 1

   Preparation of leek whites

2. 2

   To start this recipe for leeks' scallops, wash the leek whites carefully by removing the 3/4 of the greens.

3. 3

   Cut leeks

4. 4

   Cut them in 2 lengthwise and finely slice them with a sharp knife. The firmer your leeks will be, the easier this step will be.

5. 5

   start cooking

6. 6

   In a large skillet, melt the 2/3 of the butter over low heat, ensuring that it is not burned.

7. 7

   Add leeks and seasoning

8. 8

   Add the leeks, salt and pepper at your convenience.

9. 9

   Covered oven

10. 10

    Sprinkle with a wooden spoon or spatula.

11. 11

    Adding fresh cream

12. 12

    Add the cream to mid-cooking, always stirring to mix well with leeks.

13. 13

    Cooking over medium heat

14. 14

    Bring to a boil and cook over medium heat for about 10 min. Book.

15. 15

    Preparation of the Saint-Jacques shells

16. 16

    Clean and trim the Saint-Jacques shells.

17. 17

    Cooking

18. 18

    Sauté them in butter with salt and pepper 2 min or just a minute on each side. Scent a small persillade if you like.

19. 19

    Finishing and service

20. 20

    Adjust the seasoning and serve well hot, accompanied by the fondue of leeks.

Nutrition

calories

132

fatContent

9

fiberContent

1.6

sugarContent

4.9

sodiumContent

0.5

proteinContent

6.8

carbohydrateContent

5.8

saturatedFatContent

5.5

Indicative values from the source, for the original recipe.

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