{"id":232957,"date":"2018-10-30T15:46:00","date_gmt":"2018-10-30T14:46:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/scallops-with-grilled-sweet-potatoes-creamy-leeks-and-orange-beurre-blanc"},"modified":"2018-10-30T15:46:00","modified_gmt":"2018-10-30T14:46:00","slug":"scallops-with-grilled-sweet-potatoes-creamy-leeks-and-orange-beurre-blanc","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/scallops-with-grilled-sweet-potatoes-creamy-leeks-and-orange-beurre-blanc\/","title":{"rendered":"Scallops with grilled sweet potatoes, creamy leeks and orange beurre blanc"},"content":{"rendered":"
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\nThe scallop season is starting and as I am a fan of them, I suggest this recipe that I love. On a bed of roasted sweet potatoes, creamy leeks are topped with scallops cooked in hazelnut butter, all served with an orange beurre blanc. I have been making beurre blanc since I was 7 years old. We did it together, my mom and I. And for some years now we have been keeping the shallots in the final sauce. We usually take them off, but we think it’s a shame when they are so good in taste and texture. With a zest of orange, this dish is a real delight. <\/div>\n
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\nRecipe for 4 people:<\/span><\/b>
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