Scallops with Leek Cream
Scallops bring delicate protein and sea minerals, while leek deepens the flavor without heavy breading. The dish turns gentle, creamy, and especially good for a more festive low-carb serving.
Wash the leek (140 g) well, cut it into thick rings, and warm it gently in a mixture of butter (20 g) and olive oil (5 g) for 3-4 minutes without browning it. Add the 20% cream (120 g), salt (3 g), and black pepper (1 g), then cook 2 minutes more.
Blend the leek with the creamy base until smooth. If it feels too thick, add 20-30 g of hot water so the texture becomes silkier and easier to plate.
Pat the scallops (160 g) dry and sear them quickly in the remaining butter (10 g) for 1 minute per side over high heat. They should just color outside while staying tender in the center.
Spoon the warm cream onto a plate, place the scallops on top, and serve immediately. This dish should not wait: once the scallops are done, do not leave them in the pan any longer than needed.
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