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Shellfish on a bed of leeks

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Rate this recipe 4.7/5 (30 Votes)

Ingredients

  • - 3 leeks washed
  • cut into round slices ​​2 cm thick
  • - 8 scallops
  • - 1/2 litre of mussels
  • - 1/2 litre of clams
  • - 500 ml of white wine
  • - 500 ml of cream
  • - 1 tbsp olive oil
  • - 2 chopped shallots
  • - 30 g of butter
  • - 1 tbsp
  • heaped
  • of flour
  • - Salt and pepper

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

In a large saucepan, fry the shallots in olive oil. Pepper, add the white wine. When hot, add the mussels and clams until they all open (about 4-5 mins). When the shells are open, shell them and reserve.
Sieve the cooking liquid and reserve. Cut the scallops in two, height ways, to get two circles.
Heat a small quantity of the cooking juices and blanch the scallops.

Step 2

Steam the leeks in butter until tender.

Step 3

In a saucepan, melt the remaining butter and add the flour. Mix and bind with the cooking juices, gently, to make a sauce without lumps. Add the cream and leave to thicken over low heat, stirring continuously.

Step 4

In a baking dish, make a bed of leeks, cover with all the shelled shellfish and cover with sauce. Place under the grill for 1-2 minutes and serve.

Step 5

 

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