The Culinary Journey of Scallops and Leeks
Saint Jacques scallops represent the pinnacle of seafood elegance, and when paired with a creamy leek fondue, they create a dining experience that transports you to the coastal regions of France. This recipe combines the delicate sweetness of perfectly seared scallops with the rich, subtle flavors of slowly cooked leeks, resulting in a dish that is both sophisticated and comforting.
Ingredients
For the Scallops
- 12 fresh Saint Jacques scallops
- 30 ml olive oil
- Salt and freshly ground black pepper to taste
For the Leek Fondue
- 2 large leeks, thoroughly cleaned and finely sliced
- 200 ml crème fraîche
- 1 small shallot, finely chopped
- 30 grams unsalted butter
- Salt and white pepper to taste
Equipment Needed
- Large non-stick skillet
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Preparation Steps
- Prepare the Leek Fondue
- Carefully clean leeks, removing the dark green tops and root end
- Slice leeks into fine, uniform rings
- Finely chop the shallot
- Melt butter in a wide, heavy-bottomed pan over medium-low heat
- Add shallots and cook until translucent, about 2-3 minutes
- Add sliced leeks, stirring gently
- Cook leeks slowly, allowing them to soften without browning
- After 10-12 minutes, when leeks are completely soft
- Pour in crème fraîche
- Simmer gently, stirring occasionally
- Season with salt and white pepper
- Cook until the mixture is creamy and slightly thickened
- Prepare the Scallops
- Pat scallops dry with paper towels (crucial for proper searing)
- Season both sides with salt and freshly ground black pepper
- Heat olive oil in a non-stick skillet over high heat
- When oil is almost smoking, add scallops
- Cook for 90 seconds on each side
- Look for a golden-brown crust and translucent center
- Plating
- Spread leek fondue as a base on warm plates
- Carefully place seared scallops on top
- Garnish with fresh herbs if desired
Nutritional Information
Per Serving (4 scallops):
- Calories: 380
- Protein: 22 grams
- Fat: 28 grams
- Carbohydrates: 12 grams
- Cholesterol: 65 mg
Cooking Timing:
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total Time: 40 minutes
- Servings: 3-4 people
Expert Cooking Tips
- Always buy fresh, never frozen scallops for best results
- Ensure scallops are completely dry before searing
- Use a very hot pan for perfect caramelization
- Do not overcrowd the pan while cooking scallops
- Let scallops rest at room temperature for 10 minutes before cooking
Possible Variations
- Replace crème fraîche with heavy cream for a lighter version
- Add a splash of white wine to the leek fondue
- Incorporate fresh thyme or tarragon for additional flavor
- Use shallot cream instead of plain crème fraîche
- Substitute scallops with large prawns for a different protein
Frequently Asked Questions
Q1: How do I know when scallops are perfectly cooked? A: Scallops should be golden brown outside and slightly translucent in the center. Overcooking makes them rubbery.
Q2: Can I prepare the leek fondue in advance? A: Yes, you can make the fondue up to 24 hours ahead and reheat gently before serving.
Q3: What wine pairs best with this dish? A: A crisp, unoaked Chardonnay or a dry Chablis complements the dish beautifully.
Q4: Are frozen scallops acceptable? A: Fresh is always best, but high-quality frozen scallops can work if thawed properly and patted completely dry.
Q5: How can I make this dish dairy-free? A: Use coconut cream or a non-dairy alternative in place of crème fraîche.
Storage and Make-Ahead Recommendations
- Consume scallops immediately after cooking
- Leek fondue can be stored in the refrigerator for 2-3 days
- Reheat leek fondue gently, stirring constantly
- Do not freeze this dish, as it will compromise texture
Bon appétit! Enjoy this exquisite culinary journey of Saint Jacques scallops and leek fondue.