Scallops in Leek Leaves is a delicious dish made with scallops, pearl barley, and mixed vegetables. The scallops are blended with cream, salt, and crushed green pepper, forming small meatballs that are wrapped in leek leaves and steamed. The pearl barley is boiled and then seasoned with a mixture of finely chopped carrot, zucchini, shallot, celery, and parsley. This dish is perfect to serve as an appetizer or as a main course.
Scallops in Leek Leaves
Ingredients
- 16 Scallops Scallops with Roe
- 4 Leek Green Leek Leaves
- 100 G Barley Pearl Barley
- 2 Carrots Baby Carrots
- 2 Zucchini Baby Zucchini
- 1 Shallot Shallot
- 2 Small Stalks Celery Celery
- 4 Tablespoons Cream Cooking Cream
- 1 Bunch Parsley Parsley
- Extra Virgin Olive Oil Olive Oil Extra Virgin Olive Oil
- Black Pepper Pepper Black Pepper
- A Few Grains Green Pepper Green Pepper
- Salt Salt Salt
Instructions
- 1. Rinse the pearl barley well and boil it in plenty of salted water.
- 2. Meanwhile, wash the leek leaves (leave them whole for the entire length), blanch them for a minute in slightly salted water, cool them under running water, and lay them out to dry on a kitchen towel.
- 3. Cut them in half to obtain eight fairly wide strips.
- 4. Crush about ten green pepper grains in a wooden mortar.
- 5. Thoroughly wash the scallops, dry them, and blend them with the cream, a pinch of salt, and the crushed green pepper.
- 6. Shape the mixture into small meatball-like shapes, wrap them in the leek leaf, securing it with a toothpick.
- 7. Steam the small rolls for 10 minutes.
- 8. Finely chop the carrot, zucchini, shallot, celery, and a bunch of parsley.
- 9. Put the drained barley in a bowl, add the raw vegetable mixture and season with oil and pepper.
- 10. Serve the rolls hot, accompanied with the barley.
Notes
Add some fresh lemon juice to the scallop cream for a touch of freshness.
