![Duo of leeks and rillettes of Scallops à la Bretonne](/modules/prestablog/views/img/grid-for-1-7/up-img/79.jpg?dc603c79080acc9e37d999d8a6723e4d)
Duo of leeks and rillettes of Scallops à la Bretonne
Discover our recipe of Duo of leeks and rillettes of Scallops à la Bretonne
Pour
2 personnes
Préparation
20 minutes
Cuisson
30 minutes
INGREDIENTS
- 1 jar of rillettes of Scallops à la Bretonne 100g
- 1 jar of Lobster Oil Beads
- 3 leeks
- 20 cl of liquid cream
- 10 cl of white wine
- 10 cl of balsamic vinegar
- 10 g of sugar
- Flour
- Butter
- Salt, Pepper
PREPARATION
- Cut your leeks to keep only the white and cook 15 to 20 min depending on the size. Once cooked, dip them in ice water and drain. Set aside.
- Rinse the rest of your leeks and slice them finely.
- In a skillet, melt your butter and add your sliced leeks. Sauté, then add the white wine and reduce.
- When the white wine is almost completely evaporated, add the liquid cream and cook until smooth. Season with salt and pepper.
- In a saucepan, pour the sugar and balsamic vinegar. Reduce over low heat for about 10 min to obtain syrupy vinegar.
- Make 4 pallets with the rillettes of Noix de Saint Jacques à la Bretonne then flour them on each side, a veil will suffice.
- In a hot pan, brown the pucks and leek whites with a little butter.
- Arrange your pear whites cut in half on a plate and add your pucks and cream of leeks on each end.
Enjoy with balsamic vinegar syrup.