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Before starting this Scallops on Puff Pastry with Garlic Sauce recipe, make sure you have organised all the necessary ingredients.
For the garlic sauce: Peel the garlic cloves and remove the central germ. Place the garlic cloves in a saucepan, together with the whipping cream. Cook over low heat until the garlic cloves are tender.
For the red pepper sauce: Cut the pepper in half. Remove the seeds and cut the pepper into small cubes. Place the red pepper cubes in a saucepan, together with the whipping cream. Cook over low heat until you can easily squash the pepper. Season with salt and Espelette pepper, then mix with a hand blender. Keep warm.
Roll out the puff pastry into rectangles, to dimensions of about 15 x 5 cm.
Arrange the pastry rectangles on a non-stick baking sheet.
Glaze the surface with beaten egg yolk...
... and bake for 15 to 20 minutes at 180°C (gas 4).
Keep warm once cooked.
Remove the outer leaves from the leeks. Cut the white stalk into large chunks, to a length of 7 or 8 cm.
Cut each chunk in half. Place the flat side of the leek chunk on a chopping board, then slice finely into a julienne.
Melt the butter in a non-stick frying pan. Add the leek julienne...
... and sweat until tender and slightly translucent. Add the whipping cream. Season with salt and pepper. Keep warm.
Rinse the scallops with fresh water and dry with paper towel.
Season with salt and ground pepper on both sides.
Coat the scallops with Mycryo cocoa butter...
... and shake them to get rid of the powder excess. Reserve in the fridge.
When the garlic preparation is cooked...
... mix with a hand blender. Season to taste. Keep warm.
Sear the scallops in a hot non-stick frying pan. You do not need to grease the pan.
Cook for about 1 minute on each side.
When ready to serve, cut a hole in the centre of each pastry rectangle with a knife.
Place one pastry rectangle on a rectangular plate, then pour some leek cream inside the pastry. Carefully arrange 4 scallops on top, making them overlap a little. Scoop some garlic sauce and red pepper sauce on the plate. Arrange a couple of chives leaves over each plate.