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Posted on 21st December 2017Food & Drink


Ingredients for 6 people: 18 scallops, 3 leeks, 1 mango, 8 slices of parma ham or prosciutto, 5 cl of olive oil, French Espelette pepper (can be replaced with normal pepper and paprika).

For the dressing: 1 tablespoon of balsamic vinegar, 4 tablespoon of olive oil, salt, pepper.Peel and wash two leeks, cutting them once in length and once in width (to get 4 quarters of leeks), cook 10 minutes in boiling water or 15 minutes steamed, drain and let them cool.

Cut the third leek into very thin sticks and fry them in hot oil.

Prepare the two sauces. First the Mango coulis; put the mango into a food processor, or use a mixer to obtain a thick sauce. Finally the dressing; add vinegar, olive oil, salt and pepper in a bowl and stir.

Prepare the scallops by cutting the scallops in 2 in the middle to have two thin disks. Cut the slices of prociutto in 4 quarters, and wrap them around the scallops.

Add some olive oil in the pan and when hot add the scallops with Espelette peper so they cook 1min on each side. Once done keep them warm on the side.

You can now dress the plates by putting the quarter leeks in the center, add a tablespoon of dressing on the leeks and the scallops at the top. Spread some drops of mango coulis around the plate and finish with the fried leeks for decoration.

Optional: Goes well with crispy bacon and aubergine caviar.

Enjoy your meal!


Regine’s recipes – www.Chef Chez Vous    

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