Who said that Saint-Jacques was reserved for festive meals? With about 84 calories per 100 grams, we eat it without moderation ! Or the art of keeping the figure with greed .
For 4 people
Split the Normandy leeks in half and wash them thoroughly.
Drain them and remove 3/4 of the green part. Finely slice them.
Heat 20 g of butter in a saucepan. Add the leeks and the chopped shallot and brown for 5 min. Salt and pepper . Cover and cook for 20 minutes over low heat with 1 to 2 tablespoon (s) of water.
During this time, preheat your oven to 190 ° C. Grate the 200 g of Parmesan over a bowl. Using a tablespoon, place small piles of Parmesan cheese on a baking sheet lined with baking paper. Tamp each small pile to form small patties. Bake at 190 ° C for 5 min. Once out of the oven, let your tiles dry.
Then rinse the scallops and prepare them, dry them on absorbent paper. Save the shells for presentation.
Incorporate the cream into the leeks and keep warm. Heat the remaining butter in a pan over high heat. Place the salted and peppered scallops inside and cook for 1 to 2 minutes on each side.
Distribute the leek fondue on the empty half-shells, place the scallops on top and decorate with chives. Serve immediately.
Also discover the salty tatins .