Scallops on a bed of leeks
Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
18 scallops
1 pinch salt
1 pinch pepper
1 tbsp olive oil
300 g fennel
300 g leek
0.5 bunch or 8g dill
0.5 bunch tarragon
125 g natural yoghurt
1 organic lemon
1 pinch salt
1 pinch pepper
Associated products
Scallops require careful cooking and the time will vary depending on their size. When cooked, they become slightly transparent. The light dill-tarragon sauce can also accompany steamed asparagus and smoked salmon slices or steamed salmon parcels (find the recipes on the App).
- 0.5 bunch or 8g dill
- 0.5 bunch tarragon
- 1 organic lemon
- 0.5 bunch or 8g dill
- 0.5 bunch tarragon
- 1 organic lemon
- 1 pinch salt
- 1 pinch pepper
- 125 g natural yoghurt
- 300 g fennel
- 300 g leek
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp olive oil
- 300 g fennel
- 300 g leek
- 18 scallops
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
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