For ➍200 g scallops
3 endives
2 stalks leek
2 shallots
100 g butter
salt & pepper
1 glass of white wine
100 g grated Gruyère
Clean and chop leeks, endives and shallots.
Put some butter in a pan. Add the vegetables and let them braise slowly.
Season with pepper and salt.
Braise the scallops in butter, white wine, pepper and salt for 15 m on gentle heat.
Add vegetables and mix well.
Fill empty scallop shells with the mixture, sprinkle grated cheese over them.
Lightly grill for some colour.
Or put some of the vegetables in a little heap on each plate. Top with the scallops. Omit the cheese and grilling.
Put some butter in a pan. Add the vegetables and let them braise slowly.
Season with pepper and salt.
Braise the scallops in butter, white wine, pepper and salt for 15 m on gentle heat.
Add vegetables and mix well.
Fill empty scallop shells with the mixture, sprinkle grated cheese over them.
Lightly grill for some colour.
Or put some of the vegetables in a little heap on each plate. Top with the scallops. Omit the cheese and grilling.
Read the braising endives without water tip. Read the cooking endives @ microwave tip.
Read the related scallops & endives recipe.
