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.
Last 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.
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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.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 18 g RDI=28 % | 27 g RDI=10 % | 46 g RDI=64 % | 114 kcal RDI=6 % | 480 kJ RDI=6 % |
| Per person | 48 g RDI=75 % | 72 g RDI=27 % | 123 g RDI=170 % | 305 kcal RDI=15 % | 1,278 kJ RDI=15 % |
| Whole recipe | 195 g RDI=300 % | 288 g RDI=109 % | 495 g RDI=678 % | 1,221 kcal RDI=61 % | 5,112 kJ RDI=61 % |
How much will it cost?
For 4 people
17.50 €
Per person
4.40 €
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: Baked leek and Camembert slicesCroque-monsieur gourmandSmoked haddock and leek fondue tartinesScallop and leek pancakesRamekins of duchess potatoes See them all 6 (6)
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