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.
269,883 24.3/5 for 49 ratings
Grade this recipe: Last modified on: March 6th 2020
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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 8 min. | 23 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered by a plastic film.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.
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 % |
How much will it cost?
- For 4 people : 17.48 €
- Per person : 4.37 €
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, Baked leek and Camembert slices, Smoked haddock and leek fondue tartines, Scallop and leek pancakes, Ramekins of duchess potatoes, ... All |
| Scallops: You can check-out other recipes which use it, like for example: Scallops with crunchy vegetables and wine sabayon, Pan-fried scallops and chanterelles with Noilly Prat sauce, Normandy seafood stew, Scallops au gratin, Scallop and leek pancakes, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Chicken pie, Greek salad, Vegetable stock, Sautéed chicken with leeks, ... All |
| Salt: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Roast beef "like they do it in Santa Fe", Risotto-style celeriac, Crispy spinach rolls, Pork Chops with Rosemary, ... All |
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