Scallops with fondue of leeks


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.
283K 2 54 4.3
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Last modified on: March 6th 2020

Keywords for this recipe:ScallopsLeeksFondueCream
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
15 min.8 min.23 min.
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Step by step recipe


Stage 1 - 5 min.
Scallops with fondue of leeks : Photo of step #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.

Stage 2 - 3 min.
Scallops with fondue of leeks : Photo of step #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.

Stage 3 - 6 min.
Scallops with fondue of leeks : Photo of step #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.

Stage 4 - 2 min.
Scallops with fondue of leeks : Photo of step #4
Then arrange them immediately on the hot serving plates, and cover with aluminium foil.

Stage 5 - 2 min.
Scallops with fondue of leeks : Photo of step #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.

Stage 6 - 5 min.
Scallops with fondue of leeks : Photo of step #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.

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 valueProteins CarbohydratesFats
864 Kcal or 3,617 Kj114 gr21 gr75 gr
43 %44 %2 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
81 Kcal or 339 Kj11 gr2 gr7 gr
4 %4 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
216 Kcal or 904 Kj29 gr5 gr19 gr
11 %11 %<1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 17.48 €
  • Per person : 4.37 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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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. Enjoy
    Posted 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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