- Number of people: 6
- Preparation time: 30 minutes
- Cooking time : 25 minutes
- Necessary accessories : rosette, plancha
Ingredients
- 6 large scallops in their shells
- 2 small leek whites
- 1 roll of puff pastry
- 1 egg
- 1 shallot
- 2 dashes of white wine
- 15 cl of whipping cream
- 15 g butter
- salt and pepper
Preparation
Wash the scallops under cold running water. Dry them well and place them on absorbent paper. Then place them in the freezer for 15 minutes (this step slows down their cooking time).
Peel the shallot and chop it finely. Clean and chop the leeks. Heat the butter in a pan and sweat the vegetables for a few minutes. Season with salt. Deglaze with white wine and cook for 2 minutes. Season with salt and pepper, add the whipping cream and mix well.
Prepare the Augoust outdoor oven with the rosette and the plancha. Raise the temperature to 180°C.
Cut 6 strips of puff pastry as long as possible. Place a little leek fondue and add a scallop in each shell. Close the shells and seal them with the puff pastry. Brush the pastry strips with the beaten egg.
Place in the oven for 15 to 20 minutes, the pastry should be golden brown. Serve immediately.