SCALLOPS WITH LEEK
Ingredients
Medium scallops 500g
2 tbsp. 1 teaspoon olive oil
salt and pepper taste
3 tablespoons butter
1 medium green onion (sliced)
1 small carrot, shredded
Oyster mushrooms 100g (sliced)
1/2 cup white wine
1 tablespoon Chinese oyster sauce
1/4 cup cream
2 tbsp. 1 tablespoon fresh tarragon or basil
A large pinch of toasted and ground garam masala
Preparation
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SCALLOPS WITH LEEK
Preparation
Wash the scallops and dry them thoroughly with absorbent paper. Place in a bowl with olive oil. Salt and pepper. Mix gently.
Heat a large skillet over high heat. Spread the scallops evenly in the pan. Once one side is caramelized, transfer to a large plate. Spread well, cool immediately and set aside.
Add butter and vegetables to still hot skillet. Cook for 1 minute, stirring with a wooden spoon.
Add wine and oyster sauce. Cover and steam for 2 to 3 minutes until the vegetables are lightly cooked and crispy.
Add cream, tarragon, scallops, and their juices, if using. Mix well and heat uncovered for a few seconds.
Place on a large plate. Sprinkle with garam masala and serve immediately.
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