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Executive Chef Pascal Bernou
France
Maison Rougié
Pan-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.
30 min
Ingredients
- Scallops 12
- Leeks 2 pieces
- Pickled onions 60g
- Shallots 3 pieces
- White vinegar 1DL
- Butter 150g
- Poppy seeds 30g
- Decorative flowers QS
30 min
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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.
Chef's Tip
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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