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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 8 min. | 23 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 864 Kcal or 3,617 Kj | 114 gr | 21 gr | 75 gr |
| 43 % | 44 % | 2 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 81 Kcal or 339 Kj | 11 gr | 2 gr | 7 gr |
| 4 % | 4 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 216 Kcal or 904 Kj | 29 gr | 5 gr | 19 gr |
| 11 % | 11 % | <1 % | 3 % |
How much will it cost?
Source
Home made.
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 slices, Salmon and leek fondue tart, Scallop and leek pancakes, Ramekins of duchess potatoes, Croque-monsieur gourmand, ... All |
 | Scallops: You can check-out other recipes which use it, like for example: Scallop and leek pancakes, Scallops au gratin, Scallops with crunchy vegetables and wine sabayon, Scallops with sorrel and Noilly Prat, Scallops with green asparagus tips and parmesan, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Two-olive ciabatta, Risotto-style celeriac, Coriander and cashew nut pesto, Beetroot and fried chicken salad, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Pissaladière with puff pastry, Spinach Omelette, Layered Leek and Egg Gratin , Poitevin twist, Rice à la grecque, ... All |
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Your 2 comments or questions 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. EnjoyPosted by Stotti september 9th 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 10th 2010 at 23:17 (n° 1)
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