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
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
Change measures:
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: Salmon and leek fondue tart, Smoked haddock and leek fondue tartines, Ramekins of duchess potatoes, Croque-monsieur gourmand, Baked leek and Camembert slices, ... See them all 6
Olive oil
Like these other recipes: Tender tuna, Beans with tomatoes, Potimarron braised in meat jus, Vegetable tian, Filet mignon with asparagus, ... See them all 521
Salt
Like these other recipes: Lobster Thermidor, Green beans and potatoes with Morbier cream sauce, Mediterranean toast, Saltimbocca, Creamy cauliflower with smoked salmon, ... See them all 647
Other recipes you may also like
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020503 K 25 3 hours 60 min.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.February 5th 2015421 K4.4 2 hours 50 min.
New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.July 1st 2013101 K4.3 50 min.
Grated potato cakes
These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.November 23th 2014162 K4.3 40 min.
Mini apricot and pistachio brioches
These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.November 22th 201561 K4.1 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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