← All recipes

🍽️ Pan-seared scallops with leek and parmesan crisps

436 kcal · 30 min · 4 servings

Pan-seared scallops with leek and parmesan crisps Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Line a baking tray with baking paper.
  2. 2. Draw twelve circles with a diameter of 8 centimeters each on the paper.
  3. 3. Distribute the parmesan evenly over the drawn circles.
  4. 4. Preheat the oven to 180 degrees Celsius.
  5. 5. Place the tray in the oven and bake the crisps for about 5 minutes until the cheese has melted.
  6. 6. Remove the tray from the oven.
  7. 7. Let the parmesan crisps cool down completely.
  8. 8. Mix saffron and wine in a bowl.
  9. 9. Pour the mixture into a small saucepan.
  10. 10. Bring the saffron-wine mixture to a boil.
  11. 11. Clean the leek.
  12. 12. Cut the leek into rings.
  13. 13. Heat 2 tablespoons of butter in a pan.
  14. 14. Sauté the leek rings in the butter.
  15. 15. Deglaze the leek with the warm saffron-wine mixture.
  16. 16. Simmer the vegetables on low heat for about 10 minutes.
  17. 17. Add the cream to the pan.
  18. 18. Reduce the sauce for another 5 to 10 minutes until it is creamy.
  19. 19. Season the sauce with salt and pepper.
  20. 20. Heat the remaining butter in a large pan.
  21. 21. Pan-sear the scallops in the butter.
  22. 22. Season the scallops with salt and pepper.
  23. 23. Stack the parmesan crisps, leek, and scallops alternately on the plates.
  24. 24. Garnish the dishes with fresh herbs as desired.
  25. 25. Serve the scallops immediately.

Nutrition per serving