Caramelized scallops, leeks with vinaigrette and Tartar Red Onion & Coriander

saint-jacques

Both fresh and gourmet, this recipe of caramelized scallops, leeks with vinaigrette and Tartar® Red Onion & Coriander is a real treat.

Ingredients for 4 people :

  • 1 jar of Tartar® Red Onion & Coriander 150g
  • 12 scallops (without corals)
  • 4 small leeks
  • 10g of butter
  • 2 tablespoons powdered sugar
  • 1 tablespoon extra balsamic vinegar
  • 2 tablespoons of extra olive oil
  • Fleur de sel
  • Pepper from the mill

Caramelized scallops, leeks, vinaigrette and Tartar® Red Onion & Coriander

Cut the leeks in half on the earthy part, clean them under running water, cook them in boiling salted water so that they are very melting and drain them. Serve them lukewarm.

Prepare the vinaigrette by mixing the vinegar, salt, pepper and olive oil.

Place the scallops on a cloth to dry well. Dab the wider side with powdered sugar, cook them quickly in a cold non-stick frying pan until they caramelize, while moving them slightly to make the caramel homogeneous. Add the butter, turn the nuts over and sprinkle them to finish cooking, add the fleur de sel. Remove the scallops from the pan to stop cooking (cooking time is 1mn30 maximum).

Arrange the scallops and leeks, drizzle with vinaigrette and place a quenelle of Tartar® Red Onion & Coriander.

Tip: You can also roast the scallops and drizzle them with a reduced balsamic vinegar to add a touch of sugar.