Scallops with Leeks and Champagne Sauce
Appetizers | Yugoslavian cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Scallops with Leeks and Champagne Sauce
Ingredients
- Butter - 1½ tablespoons
- Shallot - 1 head
- Leek - 2 pieces
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Dry Champagne - ½ cup
- Olive Oil - 1 tablespoon
- Scallops - 16 pieces
- Chopped Sage Leaves - 1 tablespoon
Step by Step guide
Step 1
Wash the leek thoroughly and finely chop only the white part.
Step 2
In a large skillet, melt 1 tablespoon of butter over low heat. Add the chopped shallot and sauté until translucent for 5 minutes. Then add the leek and champagne, season with salt and pepper. Cook until soft for 10–15 minutes.
Step 3
In another large skillet, heat the olive oil with the remaining butter over medium heat. Season the scallops with salt and pepper, place them in the heated skillet, and quickly sauté for 2–3 minutes until golden.
Step 4
Place the leek on plates, top with the scallops, and sprinkle with parsley. Serve immediately.
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