en 
ja 
Deep-frozen
Maison Rougié
- French Tradition
- Timeless
Seared Scallops, Grilled Leeks and White Butter
Enhance the scallops with grilled leeks and a creamy beurre blanc. An elegant and flavorful recipe that plays on contrasting textures and flavors.
4 pers.
Ingredients
- Scallops 12 pieces
- Leeks 2 pieces
- Pickled onions 60g
- Shallots 3 pieces
- White vinegar 1dl
- Butter 150g
- Poppy seeds 30g
- Decorative flowers
4 pers.
Preparation
1
Prepare the leeks: Wrap the leeks in aluminum foil and bake them in the oven for 25 minutes at 180°C.
2
Prepare the beurre blanc: Reduce the chopped shallots in the vinegar by half, then add cream and whisk in the butter to emulsify the sauce.
3
Cook the scallops: Sear the scallops for 2 minutes on each side until nicely golden.
4
Grill the leeks: Cut the leeks into sections, then grill them with a blowtorch to give them a nice color.
5
Plate the dish: Alternate grilled leeks and scallops on a plate. Pour the beurre blanc in the center and sprinkle with a few black poppy seeds for the final touch.
Advice from the chef
Don’t hesitate to grill the leeks well to intensify their flavor. You can also replace them with squash for a gourmet variation.
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