Scallops shallow fried in cocoa butter on a leek cream filled puff pastry, with garlic sauce and sweet pepper sauce

Updated at: Thu, 17 Aug 2023 05:38:01 GMT

Step 1

Pre heat oven at 180°C.

Step 2

Peel the garlic cloves and place them in a pan with the double cream, cook in low heat until the garlic are tender.

Step 3

Once the garlic cream is ready, blend it, check the seasoning , set aside and warm

Step 4

Cut the sweet pepper in half, remove the seeds and dice up Add to a pan with the double cream and cook in low heat until tender. Season with salt and paprika. Blend until smooth, and sieve to remove any chunks. keep it warm.

Step 5

Cut the puff pastry sheets in 20x7 cm rectangles, place them on a oven tray and brush them with the beaten egg yolk.

Step 6

Cook in the oven for 15 to 20 minutes at 180°C. set aside and keep warm

Step 7

Remove the first white layer from the leeks. Cut the leeks in 7 to 8 cm long chunks

Step 8

Open in half each chunks lengthwise and flaten up each half to then cut in julienne

Step 9

In a frying Pan, melt the butter, add the leeks and let them sweat until tender, season with salt and pepper. Reserve half aside and add the double cream to remaining in the pan, cook for further 2 to 3 min . set aside and keep warm.

Step 10

Wash the scallops and pat them dry, season with salt and black pepper on both faces

Step 11

In a frying pan, melt the cocoa butter and fry each side of the scallop for 1 min each

Step 12

Using a knife, create a small well in your cooked puff pastry then lay them in rectangular plates. Fill the well up with the leek cream. Top with the some of the reserved leeks.

Step 13

Top the pastries with 4 scallops, add a scoop of the sweet pepper cream and garlic cream to the plate. Sprinkle the chives and serve warm.

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