• Recipes>
  • Coquilles Saint Jacques with julienne-cut leeks

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

Suggested products

Copyright © 2002-2024 Acetificio Mengazzoli S.n.c.
Via Costituzione n. 41/43 - 46010 Levata di Curtatone (MN) - Italy
Via Manuzio Aldo il Vecchio n. 12 - 41037 Mirandola (Modena) - Italy
P.Iva 01693940205
Siglacom - Internet Partner