Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
25 min.
Easy
17.50 €
4 people
5 IngredientsLast modified on: March 6th 2020
For 4 people, you will need:
- 1
24 scallops - 2
3 tablespoons olive oil - 3
300 g leek fondue - 4
salt - 5
pepper - Total weight: 1,065 grams
Times for this recipe
Preparation: 15 min.
Cooking: 8 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
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.
Dry on a cloth or papier absorbant.
Stage 2 - ⌛ 3 min.
In a frying pan or other wide pan, preferably non-stick, heat 3 tablespoons olive oil 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.
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.
Stage 3 - ⌛ 6 min.
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.
This is the secret for cooking scallops, they should be browned but not overcooked to retain their flavour.
Stage 4 - ⌛ 2 min.
Then arrange them immediately on the hot serving plates, and cover with aluminium foil.
Stage 5 - ⌛ 2 min.
Put the scallop pan back on high heat, and pour in 300 g leek fondue.
Scrape the bottom of the pan thoroughly with a spatula so that can absorb all the flavour left from cooking the scallops.
Scrape the bottom of the pan thoroughly with a spatula so that can absorb all the flavour left from cooking the scallops.
Stage 6 - ⌛ 5 min.
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.
Pour some leek fondue beside the scallops and serve without delay.
Remarks
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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 290 RDI=30 % | 500 RDI=80 % | 1,220 RDI=60 % | 5,110 RDI: 60 % |
| Per 100 g | 20 RDI=7 % | 30 RDI=3 % | 50 RDI=7 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per person | 50 RDI=20 % | 70 RDI=7 % | 120 RDI=20 % | 310 RDI=20 % | 1,280 RDI: 20 % |
How much will it cost?
- For 4 people : 17.50 €
- Per person : 4.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leek fondue
You can get more informations, or check-out other recipes which use it, for example: Scallop and leek pancakes, Croque-monsieur gourmand, Baked leek and Camembert slices, Smoked haddock and leek fondue tartines, Ramekins of duchess potatoes, ... See them all 6
Olive oil
Like these other recipes: Tomato meat balls, Tzatziki, Spinach and chick peas "à la milanaise", Chilli potato wedges, Warm chicken salad, ... See them all 545
Salt
Like these other recipes: Stuffed tomatoes and courgettes, Bacon rolls, Fillets of sole meunière, Winter vegetable soup, Couscous, ... See them all 675
Other recipes you may also like
Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping. July 1st 201851 K 1 hour 55 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011322 K 24 35 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012796 K 43 25 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010308 K 14.2 15 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe