Sauteed Scallops with Leek Puree

Name: Sauteed Scallops with Leek Puree (Coquilles St-Jacques à la purée de poireaux)
Cuisine: Swiss
Ingredients: 8 large fresh scallops in their shells; 300 g (11 oz) tender green of leeks, trimmed; 75 ml (3 fl. oz) fish stock; 50 g (2 oz) fromage blanc; salt and freshly ground pepper; salt and freshly ground pepper; 4 fresh basil leaves to garnish

Coquilles St-Jacques à la purée de poireaux

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

8 large fresh scallops in their shells
300 g (11 oz) tender green of leeks, trimmed

Europe
Switzerland
France
Fish course
Gluten-free
Pescatarian

Method

Open the scallops by inserting the tip of a small strong knife between the two half shells to ease them apart. Remove the scallop with a soup spoon.
Clean very well, removing the debris and coral (reserve the latter for garnish), then wash briefly and dry thoroughly.
Cut the leeks into pieces and wash very well.
Cook the leeks in the stock unt