Both fresh and delicious, this recipe of caramelized scallops, leeks vinaigrette and Tartare® Red Onion & Coriander is a real treat.
Ingredients for 4 persons :
- 1 pot of Tartare® Red Onion & Coriander 150g
- 12 scallops (without the corals)
- 4 small leeks
- 10g butter
- 2 tablespoons of powdered sugar
- 1 tablespoon of extra balsamic vinegar
- 2 tablespoons extra olive oil
- Salt flower
- Freshly ground pepper
Caramelized scallops, leeks vinaigrette and Tartare® Red onion & Coriander
Cut the leeks in half on the earthy part, wash them under running water, cook them in salted boiling water so that they are very tender and drain them. Serve lukewarm.
Prepare the dressing by mixing the vinegar, salt, pepper and olive oil.
Place the scallops on a cloth to dry them well. Dab the larger side with the powdered sugar, cook them quickly in a cold non-stick skillet until they caramelize, while moving them slightly to make the caramel smooth. Add the butter, turn the nuts over and sprinkle them to finish cooking, add the fleur de sel. Take the Scallops out of the pan to stop the cooking (cooking lasts 1mn30 maximum).
Arrange the scallops and leeks, sprinkle with vinaigrette and place a quenelle of Tartare® Red Onion & Coriander.
Tip: You can also roast the scallops and drizzle them with a reduced balsamic vinegar for a touch of sugar.