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Scallops on a bed of leeks

with light dill-tarragon sauce

Scallops on a bed of leeks with light dill-tarragon sauce Cook Expert

Preparation : 15 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
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Serves 4/6 :
1 fennel (300g)
2 leeks (300g)
1 drizzle olive oil
18 scallops, cleaned and trimmed
salt and 5 peppercorn blend
8 g bunch dill
8 g bunch tarragon
125 g plain yoghurt
zest of 1 organic lemon
+ half the juice
salt, pepper
1Wash and quarter the fennel. Chop the leeks (use only 5cm of green), and wash thoroughly. Fit the food processing bowl, and insert the midi bowl; install the 2mm slicing disc. Slice the fennel and leeks separately using the FOOD PROCESSOR programme. Prepare and refrigerate the sauce.
2Install the metal bowl and pour in 500ml water. Fit the steamer basket, add the vegetables, drizzle with olive oil, and season. Run the STEAM programme for 15 minutes. Add the scallops and restart the STEAM programme for 10 to 12 minutes (depending on their thickness) at 100°C.
3Serve the vegetables and scallops with the sauce.
light dill-tarragon sauce
1Remove the dill and tarragon leaves, wash the sprigs and dry gently. Chop roughly.
2Place all the sauce ingredients in the mini bowl and run the FOOD PROCESSOR programme for 30 seconds.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Scallops require careful cooking and the time will vary depending on their size. 
When cooked, they become slightly transparent. 
The light dill-tarragon sauce can also accompany steamed asparagus, a salad of button mushrooms and smoked salmon slices or salmon en papillote.


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