Scallop and leek pancakes

Step by step recipe:

  1. 15 min.Scallop and leek pancakes : Photo of step #1

    Prepare the filling


    Prepare 300 g leek and chop finely.

    Prepare 1 shallot and chop finely.
  2. 1 min.Scallop and leek pancakes : Photo of step #2
    Pour 5 tablespoons olive oil into a large frying pan on medium heat.

    When hot, add the chopped shallot. Cook for 1 minute without colouring, then salt and pepper.
  3. 7 min.Scallop and leek pancakes : Photo of step #3
    Add the chopped leek, mix well and leave to cook on low heat.

    Salt and pepper when cooked.

    Add 100 ml cream, if you wish, and leave to thicken slightly.

    Set aside.
  4. 5 min.Scallop and leek pancakes : Photo of step #4
    Prepare 8 scallops, dry with absorbant paper, then salt and pepper on both sides.
  5. 3 min.Scallop and leek pancakes : Photo of step #5
    Pour 2 tablespoons olive oil into a frying pan on high heat. When really hot (smoking lightly), add the scallops.

    Fry briefly (1 minute) on both sides.

    Transfer the scallops onto a plate and set aside.
  6. 1 min.Scallop and leek pancakes : Photo of step #6

    Assemble the pancakes

    Use a special pancake pan (crêpière), large griddle or Indian tava (chapatti pan), if you have one. Melt a knob of butter on high heat and add a pancake*...

    *These are often sold ready made in France.
  7. 1 min.Scallop and leek pancakes : Photo of step #7
    Spread some creamed leeks in the centre...
  8. 1 min.Scallop and leek pancakes : Photo of step #8
    ...add the scallops...
  9. Scallop and leek pancakes : Photo of step #9
    ...then fold the pancake up...
  10. 2 min.Scallop and leek pancakes : Photo of step #10
    ...and turn it over to brown the other side for a minute or two.

    Serve immediately.

Remarks:

For a more economical version, slice the scallops through the middle to make the filling go further.

Source:

Home made.

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