Scallop and leek pancakes
15 min.
Easy
8 pancakes
7 Ingredients- 1
800 g Leek fondue - 2
4 tablespoons olive oil - 3
16 scallops - 4
8 buckwheat pancakes - 5
80 g butter - 6
salt - 7
pepper - Total weight: 1,820 grams
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Fry briefly (1 minute) on both sides.
Transfer the scallops onto a plate and set aside.
Stage 3 - 1 min.
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 4 - 1 min.
Stage 5 - 1 min.
Stage 6
Stage 7 - 2 min.
Serve immediately.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 330 RDI=130 % | 850 RDI=80 % | 1,350 RDI=200 % | 3,070 RDI=150 % | 12,860 RDI: 150 % |
| Per 100 g | 20 RDI=7 % | 50 RDI=4 % | 70 RDI=10 % | 170 RDI=8 % | 710 RDI: 8 % |
| Per pancakes | 40 RDI=20 % | 110 RDI=10 % | 170 RDI=30 % | 380 RDI=20 % | 1,610 RDI: 20 % |
- For 8 pancakes : 14.40 €
- Per pancakes : 1.80 €
Change currency: 
Leek fondue
You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Smoked haddock and leek fondue tartines, Salmon and leek fondue tart, Croque-monsieur gourmand, Scallops with fondue of leeks, ... See them all 6
Butter
Like these other recipes: Koulibiak in pie dish, "BN style" chocolate-filled biscuits, Comtoise apple charlotte, Lambé salad, Little caramelized peach tarts, ... See them all 450
Scallops
Like these other recipes: Scallops with sorrel and Noilly Prat, Scallops with cabbage julienne, Normandy seafood stew, Scallops au gratin, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... See them all 10
Buckwheat pancake
You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Breton galettes (pancakes), Sausage buckwheat pancakes, Mushroom buckwheat pancakes, Seafood feuillantines, ... See them all 10
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019597 K 14.6 1 hour 30 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010286 K 14 15 min.
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.October 13th 2010334 K4.1 1 hour 10 min.
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)