Ingredients

  • 450 grams leeks small as possible
  • 4 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • 1 teaspoon dry mustard
  • 55 grams cheese, stilton crumbled
  • salt and pepper
  • 55 grams radicchio
  • 340 grams scallops
  • 3 tablespoons butter, unsalted

Directions

1. Clean and boil leeks in salted water until tender. Line loaf tin with plastic wrap.
2. Cut leeks in half lengthways. Lay them lengthways in a 450g loaf tin, half one way, half the other.
3. Put another loaf tin on top to press them down, turn both tins upside-down so water can drain out, turn over again, and put a 900g weight on top to press the leeks. Leave for 4 hours.
4. Meanwhile, prepare dressing: Mix together oil, vinegar, mustard and stilton cheese and season with salt and pepper.
5. Cut the scallops in half horizontally. Season with pepper.
6. Unmould terrine and carefully cut into slices. Lay a slice on each of 8 individual serving plates. Quickly fry the scallops in butter and arrange beside the terrine. Surround with radicchio leaves and serve with the dressing.

Notes
Serving Ideas:Original serves 8 appetizers.


Categories
Appetizer, hotShellfish
Keywords
Appetizer, hotShellfish
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