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 €
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