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Prepare the ingredients.
Wash and cut the white parts of the leeks into 5 mm squares.
Season the scallops with salt. Put the butter into the pot. Brown the scallops 1 minute on each side.
Remove the scallops from the pan. Add the vegetables. Leave to slowly cook for 2 minutes.
Deglaze with wine. Add the allspice and chilli. Season with salt and pepper.
Pressure Cooking Time: 5 min.
Add the cream. Put the scallops on the vegetables for 1 minute.
Serve and enjoy!