Cooking-ez.com

1,016 easy and fully explained recipes, with 12,356 photos and 77 videos

Scallop and leek pancakes

Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
26,5524.3/5 for 21 ratings
Grade this recipe:

Last modified on: April 2nd 2015

For 4 pancakes, you will need:

Change for:
Measures:

How long does it take?

Time required
PreparationCookingStart to finish
22 min.14 min.36 min.
Keeping:
Should be eaten immediately.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 7 - 1 min.
Scallop and leek pancakes : Photo of step #7
Spread some creamed leeks in the centre...
Stage 8 - 1 min.
Scallop and leek pancakes : Photo of step #8
...add the scallops...
Stage 9
Scallop and leek pancakes : Photo of step #9
...then fold the pancake up...
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Leek and artichoke tart à la piémontaise, Melt-in-the mouth meat and vegetables in a sealed casserole, Vol-au-vent, Country vegetable soup, Loin of pork with herbs and julienne vegetables , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Warm haricot bean salad, Langoustine sabayon tart, Walnut short bread, Cauliflower "moelleux" in ramekins, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops au gratin, Normandy seafood stew, Scallops with cabbage julienne, Scallops with crunchy vegetables and wine sabayon, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Tomato feuilleté with pesto, Green asparagus omelette, Mexican-style pork medallions , Curried tuna cubes, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-21)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page