If Santa was to choose a dish for Christmas, it would be a fish dish, and it would be that one. It is exciting, pleasing to the eyes and fabulously tasty.
This recipe meets all the criteria above and is one of my favourites. The delicate taste of the scallops combined with the sweetness of the leeks is amazing. By the way, if scallops are not your thing you can play with the ingredients by replacing the scallops with white fish or mussels etc… So without any further delay…..
….Let’s get cooking!
For 4-6 people
- Prep Time : 40 minutes
- Cook Time : 30 minutes
1/ In your fry pan add half of the butter as soon as it start to melt add the white of the leeks chopped finely, keep stirring and keep the heat medium to low until the leeks start to cook 3-4 minutes. Then slide in the scallops cut into bite size, I always cook mine with the row (orange part). Cook them for a further 2minutes on each side, add the prawns and lets them cook for 3-4 minutes and add the wine, a glass of water and the salt and pepper. Remove your pan from the heat.
2/ Now for the white sauce, in your saucepan melt the other half of the butter then add the flour while stirring and start to add the stock gradually from your pan where the scallops and prawns cooked. Keep on stirring until the stock runs out. The consistence of your white sauce should not be too thick but not too liquid either. Add more water if needs is.
3/ Add now all the scallops, prawns and leeks into your sauce while stirring on a low heat, add the nutmeg and the salt and pepper.
4/ To make the breadcrumbs, place your bread, the grated cheese and the salt and pepper in your food processor.
5/ Place some of your mix into individual dishes and sprinkle the breadcrumbs on top. Cook into the oven gas mark 6 until golden brown 15-20 minutes (180 c0).