Scallops with Leeks

Noix de Saint-Jacques aux poireaux

Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 6 scallops in their shells (about 2 kg (4½ lb))
  • 4 thin young leeks – about 200 g (7 oz)
  • 1


  1. Open the scallops by sliding a small sharp knife between the top and bottom shells and carefully cutting through the muscle which holds the flat shell in place. Remove each scallop from the concave shell with a teaspoon and remove the spongy beard so that you have only the white ‘noix’ and the orange coral (if any) from which you should detach the black sac. Wash the sca