This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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, Smoked haddock and leek fondue tartines, Ramekins of duchess potatoes, Croque-monsieur gourmand, Baked leek and Camembert slices, ... See them all 6
Scallops
Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Normandy seafood stew, Breton style shellfish and vegetable soup, Scallop and leek pancakes, Scallops with sorrel and Noilly Prat, ... See them all 10
Olive oil
Like these other recipes: Tomato and courgette tart, Late-season tomato sauce, Fried egg in bread, New Italian-style peas, Greek-style stuffed courgettes, ... See them all 557
Salt
Like these other recipes: Salt cod brandade, Quick courgette soup with cheese, Home-made doner kebab, Chicken breasts in a potato crust, Pissaladière with puff pastry, ... See them all 693
Other recipes you may also like
Chocolate orangettes for Erika
Orangettes are candied citrus peels (oranges or grapefruit) cut into sticks and coated in chocolate. This delicious confection blends the slightly tangy flavors of candied peels with the sweetness of chocolate. April 14th 202427 K 45 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020384 K 24.6 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 2011325 K 24 35 min.
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below). April 17th 2022268 K 34.7 2 hours 30 min.
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche. October 13th 2010391 K 15 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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