Pétoncles De Mer Au Chardonnay Recipe
Champignons portobello, poireaux et gratin de parmesan. Servis avec roquette.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Clean the portobello mushrooms and slice them into thick pieces. Trim the leeks and slice them into thin rings.
Sauté the Leeks and Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and sauté for about 3-4 minutes until softened. Add the portobello mushrooms and cook for another 5 minutes until they are tender. Season with salt and black pepper.
Cook the Scallops
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.
Assemble the Dish
Place the sautéed leeks and mushrooms on a serving plate. Top with the seared scallops and sprinkle Parmesan cheese over the dish.
Serve with Rocket
Garnish the plate with fresh rocket (arugula) and serve immediately.