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Scallops with fondue of leeks

Scallops with fondue of leeks
In this very creamy dish, the leeks are first cooked separately. The scallops are pan-fried, then the leeks are reheated with cream in this pan to absorb all the flavours.
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For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
2416
121%
Proteins
133g
51%
Carbohydrates
80g
8%
Fats
173g
26%
 Per 100 g 
Calories
122
6%
Proteins
7g
3%
Carbohydrates
4g
<1%
Fats
9g
1%
 Per person 
Calories
603
30%
Proteins
33g
13%
Carbohydrates
20g
2%
Fats
43g
7%
TrafficRating
  • Already noted 7 times
  • Average note : 2.6/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 30 min.
Cooking : 25 min.
Start to finish : 55 min.
Preservation : Several days in the fridge, covered by a plastic film.


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How much will it cost?

 For 4 people : 19.85 €
 Per person  : 4.96 €

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 Note : These prices are only approximate. Read more...



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Next message on 2014-10-26

Step by step recipe:


1
Rinse 24 scallops briefly. If they are fresh, there should be no need, and they will have all the more flavour once cooked.

Dry on a cloth or papier absorbant.

Scallops with fondue of leeks : Photo of step #1
2
Prepare 4 leeks, and slice fairly thinly.
Scallops with fondue of leeks : Photo of step #2
3
Prepare 1 shallot and chop.

Heat 4 tablespoons olive oil in a pan on medium heat, and when hot add the chopped shallot, salt and pepper.

Cook 1 or 2 minutes.

Scallops with fondue of leeks : Photo of step #3
4
Add the chopped leeks, stir well, and cook uncovered until leeks are barely tender and still slightly crunchy.
Scallops with fondue of leeks : Photo of step #4
5
Add 100 ml cream, stir well, salt and pepper. Turn down heat and leave to cook gently until cream thickens. Remove from heat.

Heat serving plates.

Scallops with fondue of leeks : Photo of step #5
6
In a frying pan or other wide pan, preferably non-stick, heat 2 tablespoons olive oil and ing 6 over high heat.

When sizzling, add scallops one at a time, placing them carefully so that they do not touch each other, and without moving them around as they stick instantly to the pan. This is normal and gives the wonderful flavour to the finished dish.

Scallops with fondue of leeks : Photo of step #6
7
Salt lightly, pepper generously, and cook scallops 2 or 3 minutes on each side, so that they are nicely golden brown.

This is the secret for cooking scallops, they should be browned but not overcooked to retain their flavour.

Scallops with fondue of leeks : Photo of step #7
8
Then arrange them immediately on the hot serving plates, and cover with aluminium foil.
Scallops with fondue of leeks : Photo of step #8
9
Put the scallop pan back on high heat, and pour in 150 ml cream. Scrape the bottom of the pan thoroughly with a spatula so that the cream can absorb all the flavour left from cooking the scallops.

Once this is done, and the cream begins to boil, tip in the leeks and leave to cook another one or two minutes so that the cream thickens and creates the famous "fondue of leeks".

Scallops with fondue of leeks : Photo of step #9
10
Uncover the scallops, if any juice has run out, pour this off into the pan with the leeks, and stir it in.

Pour some leek fondue beside the scallops and serve without delay.

Scallops with fondue of leeks : Photo of step #10

Remarks:

The leeks can be prepared the day before.

To deglaze the pan, you can pour in half a glass of dry white wine before adding the cream.

And to drink?

A dry white wine, like a Pouilly-fumé or maybe a Reuilly.

Source:

Home made.

Last modified on: February 21th 2011

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Your comments or questions on this recipe:

- - -

Leeks and Scallops, YumEEEE!!!

Love your new look, jh. You are just amazing. Such delicious looking recipes and a web designer too. How do you do it!!! If I can find fresh scallops, I may be cooking this up very soon. Thanks for the great instructions too:)

Comment #1 posted on january 10th 2010 at 23:17 by Louise.


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