Name: Leek Fondue with Seared Scallops
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; 1/2 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

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

Scale

- 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

- 1/2 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

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Instructions

Leek Fondue - 10 Minutes

1. 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.

1. Rinse leeks and cut into thin, half moon slivers.

1. 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.

1. 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.

1. Add the shallot and a pinch of salt and stir frequently until translucent.

1. Pour in the chopped leeks. Stir frequently over medium heat to make sure that the leeks do not burn.

1. Once the leeks are soft and melty, transfer the sautéed leek mixture into a bowl and set aside.

1. Wipe the Braiser with a paper towel and remove all leftover leek bits.

Seared Scallops - 10 minutes

1. Rinse your scallops and dry with a paper towel. Drying the scallops is a very important step! A wet scallop will not sear.

1. Add a tablespoon of olive oil and 2 tablespoons of butter over medium heat.

1. Place scallops down gently in the pan and let them brown for 2 minutes (resist the urge to flip them too soon!)

1. Flip and brown on the other side for another 2 minutes.

1. Remove the scallops from the pan gently (a rubber spatula is a great tool to use here) and set aside.

1. 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)

1. Pour in the heavy cream and stir, bringing the heat to medium low.

1. Add the scallops into the Braiser, nestling them into the leeks fondue along with the potatoes.

1. Place the lid on the Braiser and let steam for 4 minutes making sure the temperature stays low and the leeks do not brown.

1. Turn off the heat and remove the glass cover.

1. Grate lemon zest over the top of the dish and sprinkle parsley for garnish.

1. 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