Nutrition Facts
4 servings
4
Recipe for Leek and Scallop Tart
No Reviews
This delicious pie with leeks and scallops is a true delight for the taste buds. Blending the sweetness of leeks with the elegance of scallops, it offers a delicate and refined combination of flavors. Easy to prepare, this recipe will allow you to impress your guests with a chic and tasty dish. Shallots and balsamic vinegar bring a slight acidity that enhances the flavors, while the parmesan adds a salty crunch.
Ingredients
3 Olive oil
2 Shallot
4 White leek
1 Balsamic vinegar
1 Egg
70 Grated Parmesan
Salt
Pepper
Chili Pepper
Directions
1
Sauté the shallots in olive oil without browning them. Add 1 tablespoon of balsamic vinegar.
2
Add 4 chopped leeks and sauté them without browning.
3
When they are cooked, add the beaten egg and cream mixture, salt, pepper, and two-thirds of the grated Parmesan.
4
To finish, spread the mixture over the dough, add the rest of the grated parmesan, and sprinkle the scallops with a bit of chili. Bake in the oven for 30 minutes at 205°C (thermostat 6-7).
Ingredients
Ingredients
3 Olive oil
2 Shallot
4 White leek
1 Balsamic vinegar
1 Egg
70 Grated Parmesan
Salt
Pepper
Chili Pepper
Directions
Directions
1
Sauté the shallots in olive oil without browning them. Add 1 tablespoon of balsamic vinegar.
2
Add 4 chopped leeks and sauté them without browning.
3
When they are cooked, add the beaten egg and cream mixture, salt, pepper, and two-thirds of the grated Parmesan.
4
To finish, spread the mixture over the dough, add the rest of the grated parmesan, and sprinkle the scallops with a bit of chili. Bake in the oven for 30 minutes at 205°C (thermostat 6-7).
Notes
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sissi
It's so good, I would say it's excellent this recipe. I cooked my leeks this afternoon, and they had enough time to drain. I then sautéed the shallots as written in the recipe, added the vinegar, and added the leeks. I continued with the recipe. On my dough, I poured the equivalent of 2 tablespoons of powdered milk; this helps soak up the excess juice that can make the dough soggy. About a dozen shells is just perfect. A delight. For the holidays, I will prepare this recipe in individual molds. Thank you for this recipe. -
nounou
Great, everyone enjoys it. -
Cecile
Excellent served with a green salad. -
Jerome76120
Very good, will make again. -
Calibibi
I didn't see the number of scallops planned per person or for four? Is it an oversight or is it at the chef's discretion?
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