Sweet potato and leek velouté with scallops

Ingredients

1 serving

• 100 g peeled sweet potato
• 6 scallops
• 8 cl fresh cream
• 20 cl water
• 2 leek whites, sliced into rounds
• 1 tablespoon lemon juice
• 1 handful of chives
• 1 handful of parsley
• 1 garlic clove

Steps

1. 1

   Wash the vegetables, peel the sweet potatoes and cut them into quarters, slice the leeks into rounds.

2. 2

   Cook the sweet potatoes and leeks for 10 minutes in the pressure cooker on pressure mode with 20 cl of water.

3. 3

   Blend the sweet potatoes, leeks, parsley, and chives. Add the crème fraîche and set aside.

4. 4

   Sauté the garlic in a pan. Cook the scallops for 8 minutes. Drizzle with lemon juice, turning them occasionally.

5. 5

   Assemble. Pour the sweet potato and leek velouté into the bottom of the bowl, add the scallops on top. You can add parsley and chives. Enjoy.