Crevettes Et Noix De Saint Jacques Recipe

Cooking Instructions

1. 1

   Prepare the Braised Leeks

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the leeks and cook until softened, about 5-7 minutes. Season with salt and pepper, then set aside.

2. 2

   Sear the Scallops and Prawns

   In the same skillet, add 2 tablespoons of olive oil and heat over high heat. Pat the scallops and prawns dry with paper towels, then season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown. Remove and set aside. Sear the prawns until pink, about 2-3 minutes.

3. 3

   Flambé the Seafood

   Return the scallops to the skillet with the prawns. Add the brandy or cognac and carefully ignite it with a long lighter. Allow the flames to burn off, then reduce heat to medium.

4. 4

   Make the Lemon and Sage Cream

   In a small saucepan over low heat, add the heavy cream, lemon juice, and sage leaves. Simmer gently for about 3-5 minutes until slightly thickened. Season with salt and pepper to taste.

5. 5

   Plate the Dish

   On each plate, arrange a bed of braised leeks. Place the seared scallops and prawns on top. Drizzle with the lemon and sage cream sauce and sprinkle with the herb crust.

6. 6

   Serve

   Garnish with additional sage leaves if desired and serve immediately.