Scallops on a bed of leeks

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 52 ratings

Preparation : 15 min

Cooking : 25 min

Total time : 40 min

Rest : 0 min

Accessories :

4 people

18 scallops

1 pinch salt

1 pinch pepper

1 tbsp olive oil

300 g fennel

300 g leek

0.5 bunch or 8g dill

0.5 bunch tarragon

125 g natural yoghurt

1 organic lemon

1 pinch salt

1 pinch pepper

Associated products

COOK EXPERT

Chef's tip

Scallops require careful cooking and the time will vary depending on their size. When cooked, they become slightly transparent. The light dill-tarragon sauce can also accompany steamed asparagus and smoked salmon slices or steamed salmon parcels (find the recipes on the App).

RECIPE STEPS

Fit the metal basket with the mini bowl.

Remove the dill and tarragon leaves, wash and gently dry the sprigs. Chop roughly. Zest the lemon and juice half of it.

0.5 bunch or 8g dill
0.5 bunch tarragon
1 organic lemon

Place all the ingredients in the bowl and run the program for 30 seconds.

0.5 bunch or 8g dill
0.5 bunch tarragon
1 organic lemon
1 pinch salt
1 pinch pepper
125 g natural yoghurt

Robot

Keep cool.

Replace the mini bowl with the midi bowl. Install the 2mm slicing disc.

Quarter the fennel. Remove the green leaves from the leek. Slice the fennel and leeks separately by running the program.

300 g fennel
300 g leek

Robot

Replace the food processing bowl with the metal bowl. Pour in 0.5L of water into the metal bowl and fit the steamer basket.

Add the vegetables. Drizzle with olive oil, season and run the program.

1 pinch salt
1 pinch pepper
1 tbsp olive oil
300 g fennel
300 g leek

Steam | 15:00 / / 110°C

Add the cleaned and trimmed scallops then rerun the program.

18 scallops

Steam | 10:00 / / 100°C

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