Scallop and leek pancakes
15 min.
Easy
4 pancakes
7 Ingredients- 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
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 | 170 RDI=50 % | 420 RDI=30 % | 670 RDI=80 % | 1,540 RDI=60 % | 6,430 RDI: 60 % |
| Per 100 g | 20 RDI=5 % | 50 RDI=3 % | 70 RDI=8 % | 170 RDI=6 % | 710 RDI: 6 % |
| Per pancakes | 40 RDI=10 % | 110 RDI=7 % | 170 RDI=20 % | 380 RDI=10 % | 1,610 RDI: 10 % |
- For 4 pancakes : 7.20 €
- Per pancakes : 1.80 €
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