Cook4me+ Roast Scallops with Chablis

• 24 king scallops
• 30 g butter
• 600 g leeks, white parts washed and cut into 5 mm squares
• 240 g hubbard squash, peeled and diced into 5 mm cubes
• 130 ml Chablis (or other white wine)
• 3 pinches Espelette pepper
• 4 tbsp thick full-fat crème fraiche
• 3 pinches allspice
• Salt, pepper

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!