How to Prepare Favorite Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux

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Many things affect the quality of taste from Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux estimated approx 25minutes.

To begin with this recipe, we must prepare a few components. You can cook Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux using 12 ingredients and 9 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux:

1. 6 noix de Saint-Jacques
2. 1 filet d’huile d’olive
3. 2 poireaux
4. 75 g parmesan en copeaux
5. 20 g beurre
6. 50 g petites crevettes décortiquées
7. 1 cuillère à café safran
8. Sel, persil
9. Pour la sauce: 20 cl crème semi-épaisse
10. 5 cuillères à soupe jus de citron
11. 10 g beurre
12. Herbes de Provence

Instructions to make to make Tuiles de parmesan aux Saint-Jacques, crevettes et poireaux

1. Préchauffez le four à 180°C. Râpez le parmesan, sur une plaque recouverte d’un papier cuisson, étalez-en une fine couche en formant une tuile.
2. Faire 4 tuiles, puis faites cuire 10 minutes.
3. Émincez finement le poireau et passez les rondelles sous l’eau.
4. Laissez-les cuire pendant 10 minutes avec le beurre, le safran et du sel fin. Ajoutez les crevettes. Maintenez-les au chaud à couvert.
5. Coupez les noix de St Jacques en deux dans le sens de l'épaisseur.
6. Mettez-les à chauffer dans une poêle avec l'huile d'olive. Salez et laissez dorer pendant 2 minutes de chaque coté.
7. Dans une casserole: mettre le beurre pour la sauce, la crème, le jus de citron et les herbes. Faites cuire 5minutes.
8. Montez les mille-feuilles, déposez sur chaque assiette, une tuile de Parmesan, 3 morceaux de saint-jacques, les poireaux/crevettes, refermez avec une tuile.
9. Versez votre sauce au beurre blanc/citron dessus

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