Coquilles Saint Jacques with julienne-cut leeks

Ingredients for 4 people:
  • 80 g of butter
  • 12 coquilles
  • 4 leeks
  • cream
  • parsley
  • powder cinnamon
  • salt
  • Crema di Balsamico lemon
Preparation of coquilles Saint Jacques with julienne-cut leeks

Clean the leeks, cut julienne and brown with 50 g butter. Add the cream and salt and cook on mild flame for a few minutes. In a different pan, fry the coquilles Saint Jacques with the remaining butter and add cinnamon.

Remove from the flame, cut the coquilles in thin slices and add leeks. Place the mixture on the shell and dress with Crema di Balsamico lemon, decorating with parsley leaves.

Tag:  fish seasoningfreshsophisticated tastesweet-and-sour

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