MAGIMIX Cook Expert Recipe Manual page 56

SCALLOPS
on a bed of leeks with light dill-tarragon sauce
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 / 6 P R O G R A M M E S
1 fennel (300g)
2 leeks (300g)
1 drizzle olive oil
18 scallops, cleaned and
trimmed*
salt and 5 peppercorn blend
1 Wash and quarter the fennel. Chop the leeks (use only 5cm of green), and wash
thoroughly. Fit the food processing bowl, and insert the midi bowl; install the 2mm
slicing disc. Slice the fennel and leeks separately using the FOOD PROCESSOR
programme. Prepare and refrigerate the sauce.
2 Install the metal bowl and pour in 500ml water. Fit the steamer basket, add the
vegetables, drizzle with olive oil, and season. Run the STEAM programme for
15 minutes. Add the scallops and restart the STEAM programme for 10 to
12 minutes (depending on their thickness) at 100 °C.
3 Serve the vegetables and scallops with the sauce.
light dill-tarragon sauce
1 Remove the dill and tarragon leaves, wash the sprigs* and dry gently. Chop
roughly.
2 Place all the sauce ingredients in the mini bowl and run the FOOD PROCESSOR
programme for 30 seconds.
T I PS
Scallops require careful cooking and the time will vary depending on their size.
When cooked, they become slightly transparent.
The light dill-tarragon sauce can also accompany steamed asparagus (see p. 78),
a salad of button mushrooms and smoked salmon slices or salmon en papillote*
(see p. 108).
110
: 25 min
: :
ATTACHMENTS
L I G H T D I L L - TA R R A G O N S A U C E :
8g bunch dill
8g bunch tarragon
125g plain yoghurt
zest of 1 organic lemon
+ half the juice
salt, pepper