Discover an elegant recipe for scallop verrines on a bed of leeks, garnished with pistachios for a crunchy touch. Perfect for a refined and gourmet table.
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Scallop verrine on a bed of leeks sprinkled with pistachio
Public
Course: Appetizer
Preparation time: 10 minutes
Cooking time: 35 minutes
Energy: 62 kcal / serving
Instructions
- 1. Wash and slice the white part of the leeks.
- 2. Open the pistachios and grind them into powder using a small electric mixer.
- 3. Melt 10 grams of butter in a pan. Add the leeks and onions with a little salt and pepper. Cook over low heat until the leeks are cooked, stirring regularly.
- 4. Melt 5 grams of butter in another pan. Cook the scallops for about 1 minute on each side.
- 5. In the verrines, place a layer of leeks, add a scallop and sprinkle with pistachio powder and Espelette pepper.
- 6. Serve immediately.
Ingredients for servings
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6 scallops -
200 g of leek white -
2 onions -
12 pistachios -
15 g of butter -
1 Espelette pepper -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value62 kcal3 %
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Fat2,53 g4 %
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of which saturated1,47 g7 %
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Carbohydrates4,2 g2 %
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of which sugar2,83 g3 %
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Protein4,85 g10 %
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Fibers1,38 g?
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More data
* As an indication, before cooking, RDA of the EU.