125 g. SELECTED VARIETIES
In a large saucepan, cook the leek in butter and oil until it becomes glassy.
Add Cayenne pepper, tomatoes and fish stock.
Cover and bring to a boil. Lower the heat and simmer for about 15 minutes.
Add vermicelli and cook 2 minutes.
Add parsley and scallops.
Cook just until scallops lose their sheen, then take off the heat immediately-scallops become tough and rubbery when overcooked.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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