Scallops with fondue of leeks

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
15 min.	8 min.	25 min.

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

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