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Scallop and leek cassolette
🐟 Fish · For 1 serving(s)
212 kcal · per serving
Protein 21 g
Carbs 21 g
Fat 5 g
Fibre 2 g
Ingredients
- scallops110 g
- leek120 g
- light crème fraîche 15%25 g
- lemon juice5 g
Method
- Soften the sliced leeks for 10 min.
- Sear the scallops for 1 min per side.
- Combine in a cassolette with the lemony cream, bake for 5 min at 180°C.