Leek Fondue with Seared Scallops - A French Bistro Classic Made Easy.
Golden, pan-seared scallops nestled on a bed of creamy leek fondue with buttery potatoes - an elegant yet simple French dish you can make in under 25 minutes. Perfect for a romantic meal or a chic dinner party.
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Ingredients:
- 8 Fresh Jumbo Sea Scallops (the ones I used are 1.5 inches in diameter). If you are using smaller scallops you can use more. Diver Sea Scallops are also excellent in this recipe.
- 4 Leeks
- 4 Golden Potatoes (peeled and quartered)
- 1 shallot, chopped finely
- ½ cup of heavy cream
- 5 tablespoons of butter
- 2 tablespoons of olive oil
- 2 pinches of Sel de Camargue or rock salt
- 2 tablespoons of dry, white vermouth (a dry white wine also works here)
- 1 lemon for zesting
- Parsley for garnish
Instructions
Leek Fondue - 10 Minutes
- Cut the bottoms and the tough green tops off the leeks. (You only want to use the light green and white parts of the leek) Peel off the outer layers to remove most of the dirt.
- Rinse leeks and cut into thin, half moon slivers.
- Meanwhile, put the peeled and quartered potatoes in a saucepan, covered with cold water and a pinch of salt. Bring to a boil and then let simmer for 15 minutes until tender. remove from heat and drain.
- In the 2.5 QT Le Creuset Braiser with a glass lid, heat one tablespoon of olive oil and 2 tablespoons of butter over medium heat.
- Add the shallot and a pinch of salt and stir frequently until translucent.
- Pour in the chopped leeks. Stir frequently over medium heat to make sure that the leeks do not burn.
- Once the leeks are soft and melty, transfer the sautéed leek mixture into a bowl and set aside.
- Wipe the pan with a paper towel and remove all leftover leek bits.
Seared Scallops - 10 minutes
- Rinse your scallops and dry with a paper towel. Drying the scallops is a very important step! A wet scallop will not sear.
- Add a tablespoon of olive oil and 2 tablespoons of butter over medium heat.
- Place scallops down gently in the pan and let them brown for 2 minutes (resist the urge to flip them too soon!)
- Flip and brown on the other side for another 2 minutes.
- Remove the scallops from the pan gently (a rubber spatula is a great tool to use here) and set aside.
- Deglaze the pan with white vermouth and the remaining tablespoon of butter and then add the leeks back in once the vermouth is simmering and all the flavorful bits are mixed in (use your rubber spatula to get the caramelized pieces into the sauce)
- Pour in the heavy cream and stir, bringing the heat to medium low.
- Add the scallops into the Braiser, nestling them into the leeks fondue along with the potatoes.
- Place the lid on the Braiser and let steam for 4 minutes making sure the temperature stays low and the leeks do not brown.
- Turn off the heat and remove the glass cover.
- Grate lemon zest over the top of the dish and sprinkle parsley for garnish.
- Bon Appétit!
Tips for Searing Scallops
- Rinse and then pat the scallops down with a paper towel before cooking to get a good sear on the scallop.
- Let the olive oil get hot and then add 2 tablespoons of butter before adding the scallops for that nice brown sear
- Scallops are best when they are not over cooked. They should look pearly white inside
Tips for Cooking Leeks
- Washing leeks can be a little tricky, remove the first few layers of the leek, chop off the ends and the tough, dark green parts before rinsing under running water.
- Cut in half lengthwise and really get the water between the leaves of the leeks before chopping to make sure that all the grainy dirt is removed.
- Chop the leeks very finely (like a shallot) so that they melt in your mouth once cooked vs chewy.
- Make sure they are cooked through. They should be translucent and melty - not stringy and tough.
What to serve with Leek Fondue and Scallops
- A crisp, dry white wine such as Sancerre or Chablis
- Crusty baguette for dipping into the creamy sauce
- Light green salad with vinaigrette for contrast
More Elegant French Recipes
FAQS
Season them just before they hit the pan. A simple sprinkle of salt and pepper lets their natural sweetness shine without distraction.
Yes, and it actually improves with time. Make it earlier in the day and gently reheat before serving, adding a splash of cream if needed.
Medium-high heat is ideal. You want the pan hot enough to create a golden crust quickly, while keeping the inside tender and just barely opaque.
Large sea scallops are ideal for this dish. They stay tender inside while developing a lovely caramelized crust.
I hope you will enjoy this recipe for leeks fondue with seared scallops. Let me know what you think!
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Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 4) and I work full time in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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Leek Fondue with Seared Scallops
Description
Golden, pan-seared scallops nestled on a bed of creamy leek fondue with buttery potatoes - an elegant yet simple French dish you can make in under 25 minutes. Perfect for a romantic meal or a chic dinner party.
Ingredients
-
- 8 Fresh Jumbo Sea Scallops (the ones I used are 1.5 inches in diameter). If you are using smaller scallops you can use more. Diver Sea Scallops are also excellent in this recipe.
-
- 4 Leeks
-
- 4 Golden Potatoes (peeled and quartered)
-
- 1 shallot, chopped finely
-
- ½ cup of heavy cream
-
- 5 tablespoons of butter
-
- 2 tablespoons of olive oil
-
- 2 pinches of Sel de Camargue or rock salt
-
- 2 tablespoons of dry, white vermouth (a dry white wine also works here)
-
- 1 lemon for zesting
-
- Parsley for garnish
Instructions
Leek Fondue - 10 Minutes
-
- Cut the bottoms and the tough green tops off the leeks. (You only want to use the light green and white parts of the leek) Peel off the outer layers to remove most of the dirt.
-
- Rinse leeks and cut into thin, half moon slivers.
-
- Meanwhile, put the peeled and quartered potatoes in a saucepan, covered with cold water and a pinch of salt. Bring to a boil and then let simmer for 15 minutes until tender. remove from heat and drain.
-
- In the 2.5 QT Le Creuset Braiser with a glass lid, heat one tablespoon of olive oil and 2 tablespoons of butter over medium heat.
-
- Add the shallot and a pinch of salt and stir frequently until translucent.
-
- Pour in the chopped leeks. Stir frequently over medium heat to make sure that the leeks do not burn.
-
- Once the leeks are soft and melty, transfer the sautéed leek mixture into a bowl and set aside.
-
- Wipe the Braiser with a paper towel and remove all leftover leek bits.
Seared Scallops - 10 minutes
-
- Rinse your scallops and dry with a paper towel. Drying the scallops is a very important step! A wet scallop will not sear.
-
- Add a tablespoon of olive oil and 2 tablespoons of butter over medium heat.
-
- Place scallops down gently in the pan and let them brown for 2 minutes (resist the urge to flip them too soon!)
-
- Flip and brown on the other side for another 2 minutes.
-
- Remove the scallops from the pan gently (a rubber spatula is a great tool to use here) and set aside.
-
- Deglaze the pan with white vermouth and the remaining tablespoon of butter and then add the leeks back in once the vermouth is simmering and all the flavorful bits are mixed in (use your rubber spatula to get the caramelized pieces into the sauce)
-
- Pour in the heavy cream and stir, bringing the heat to medium low.
-
- Add the scallops into the Braiser, nestling them into the leeks fondue along with the potatoes.
-
- Place the lid on the Braiser and let steam for 4 minutes making sure the temperature stays low and the leeks do not brown.
-
- Turn off the heat and remove the glass cover.
-
- Grate lemon zest over the top of the dish and sprinkle parsley for garnish.
-
- Bon Appétit!
Notes
Tips for Searing Scallops
- Rinse and then pat the scallops down with a paper towel before cooking to get a good sear on the scallop.
- Let the olive oil get hot and then add 2 tablespoons of butter before adding the scallops for that nice brown sear
- Scallops are best when they are not over cooked. They should look pearly white inside
Puhh Watt. says
I made the Leek Fondue with Seared Scallops recipe last night, and it was a hit. The leek fondue was silky, creamy, and filled with that deep, oniony sweetness that only slow-cooked leeks can provide it engulfed each scallop in pure bliss.
Sarah says
Could you please let me know dairy substitutions for your recipes? This one sounds amazing, but heavy cream will put me out of commission for at least two days. Thank you!