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Scallops with fondue of leeks

Name: Scallops with fondue of leeks
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 people
Cuisine: French
Ingredients: 24 scallops; 3 tablespoons olive oil; 300 g leek fondue; salt; pepper

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.

333 K 2× 4.3/5 (57 reviews)

25 min.

Easy

17.50 €

4 people

5 Ingredients

Last modified on: March 6^th 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.

When should you start or finish this recipe?

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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.

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.

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.

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.

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.

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 %

Possible allergens in this recipe: milk

How much will it cost?

For 4 people : 17.50 €
Per person : 4.40 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 2 comments already posted 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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