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chloeshawjackson

Scallop and leak crumble

Ingredients for 4 people as a starter

250g of scallops, 100ml of cream, 1 leek and a half, 70g of almond flour, 20g of cold butter, 20g of grated parmesan (scallops), 15g of grated parmesan (crumble), a knob of butter for cooking, olive oil, salt and pepper.


Cut the leeks into slices and fry them in a little olive oil. Use a wooden spoon during cooking to break them up. Add salt and pepper. Cook for a few minutes until they are tender and set aside. Mix the almond flour with the grated parmesan and cubes of butter, salt and pepper. Mix with fingers to make a crumble. Set aside. Cut the scallops in half and fry them in the butter. When the cooking juices have evaporated, add the cream and parmesan and simmer over medium heat until the mixture thickens. Be careful not to burn the butter when cooking. Do not add salt as the parmesan is already salty, but add pepper. Garnish 4 small dishes with the leek fondant. Add a layer of scallops and cream and then cover with crumble. Bake for 8 minutes at 180°C. Eat as starter for parties or as a dish for two people. You can replace the scallops with monkfish, salmon or other fish.




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