Scallop and leek pancakes

A recipe from cooking-ez.com

For 4 pancakes, you will need:

• 1 400 g Leek fondue
• 2 2 tablespoons olive oil
• 3 8 scallops
• 4 4 buckwheat pancakes
• 5 40 g butter
• 6 salt
• 7 pepper
• Total weight: 910 grams

Times:

Preparation	Cooking	Start to finish
7 min.	6 min.	13 min.

Step by step recipe

1	Prepare salt, dry with absorbant paper, then salt and pepper on both sides.
2	Pour 40 g butter 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.
3	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.
4	Spread some creamed leeks in the centre...
5	...add the scallops...
6	...then fold the pancake up...
7	...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.

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