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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.

277K 2 52 4.3

Last modified on: March 6^th 2020

Keywords for this recipe:Scallops Leeks Fondue Cream

For 4 people, you will need:

0 24 scallops
1 3 tablespoons olive oil
2 300 g Leek fondue
3 salt
4 pepper
Total weight: 1,065 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
15 min.	8 min.	23 min.

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Step by step recipe

Stage 1 - 5 min.

Scallops with fondue of leeks : Photo of step #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.

Stage 2 - 3 min.

Scallops with fondue of leeks : Photo of step #2

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.

Stage 3 - 6 min.

Scallops with fondue of leeks : Photo of step #3

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.

Stage 4 - 2 min.

Scallops with fondue of leeks : Photo of step #4

Then arrange them immediately on the hot serving plates, and cover with aluminium foil.

Stage 5 - 2 min.

Scallops with fondue of leeks : Photo of step #5

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.

Stage 6 - 5 min.

Scallops with fondue of leeks : Photo of step #6

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
864 Kcal or 3,617 Kj	114 gr	21 gr	75 gr
43 %	44 %	2 %	11 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
81 Kcal or 339 Kj	11 gr	2 gr	7 gr
4 %	4 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
216 Kcal or 904 Kj	29 gr	5 gr	19 gr
11 %	11 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 17.48 €
Per person : 4.37 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Leek fondue: You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Smoked haddock and leek fondue tartines, Croque-monsieur gourmand, Ramekins of duchess potatoes, Scallop and leek pancakes, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with crunchy vegetables and wine sabayon, Scallops with cabbage julienne, Pan-fried scallops and chanterelles with Noilly Prat sauce, Normandy seafood stew, Scallops with green asparagus tips and parmesan, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Warm haricot bean salad, Italian style gratin, Rolls of fish in smoked ham, Polenta with spinach and soft-poached egg, Fried egg in bread, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Roast in the bag pork with fondant vegetables., Rum babas, Celeriac soup with mustard, Spaghetti Carbonara, Gravlax, ... All

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Your 2 comments or questions on this recipe

Prepared this menu last night in a buckwheat galette with a small serving of emmental cheese, which melts as the galette and its contents are warmed in a pan. Enjoy
Posted by Stotti september 9^th 2015 at 13:04 (n° 2)
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:)
Posted by Louise january 10^th 2010 at 23:17 (n° 1)

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