Scallops stuffed with leek and carrot

Scallops stuffed with leek and carrot

It is not so difficult to prepare a dinner of caprice tonight. Treat yourself to some seafood and prepare these delicious scallops stuffed with leek and carrot.

Did you know what is the pilgrim's symbol on the Camino de Santiago?

Getting to the coast of Galicia and getting a shell was proof that you had finished your pilgrimage, but scallop shells were also used as a drinking utensil.

Today we propose you to fill scallops and toast with a white wine ... Choose your justification. Look how to make the dish step by step.

Everything you need to know about ...: Shell seafood

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):- 8 scallops
- 2 leeks
- 2 carrots
- 1 dl of white Martini
- 1 dl of liquid cream
- 25 g of butter
- 60 g of breadcrumbs
- Salt
- Pepper

Step 1


Peel and cut the carrot in very thin canes. Clean and cut the leek into threads. Open and separate the scallops from the shells to clean both separately. Chop the meat into small pieces.

Step 2


Put a pan on the fire with the butter. Add the leek and carrot. Poach 7 minutes. Add the scallops and saute 4 minutes. Add the Martini and the cream. Leave 5 minutes; salt and pepper

Step 3


Fill the scallop shells with the mixture obtained in the previous step. Sprinkle with breadcrumbs and bake in a strong oven until they begin to brown on top. Serve hot.

The result is spectacular: stuffed scallops

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