Scallop and Leek Cassolette

Scallop and Leek Cassolette


3 leeks
3 tablespoons butter
salt (to taste)
ground black pepper (to taste)
8 scallops
1 bouillon cube
25 grams corn starch
cream (5 cl.)
champagne (5 cl., or white wine)
bread crumbs


1Preheat the oven to 410 F.
2Wash the leeks, and slice thinly.
3Brown the leeks in a skillet with 1 tablespoon of butter and 1 cup of water.
4Cook until the water starts evaporating.
5Season with salt and pepper. Place the cooked leeks in the small oven-safe dishes.
6Fry the scallops with 1 tablespoon of butter for 2 minutes on each side. Place them on top of the leeks.
7Meanwhile, boil water and the stock cube
8In a bowl, mix the cornstarch with the cream and white wine. Add this mixture to the vegetable broth.
9Stir until thickened.
10Pour the cream on top of the leeks and scallops.
11Cover with breadcrumbs and 1 tablespoon of butter.
12Bake for 10 minutes until golden brown.
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