• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Blog
  • Recipe Index
  • About Le Chef's Wife
  • Press
  • Contact

Le Chef's Wife logo

  • Start Here
  • Soup Sunday
  • Riviera Recipes
  • Entertaining
  • Boutique
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Start Here
  • Riviera Recipes
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Recipes

    Published: Feb 12, 2021 · Modified: Aug 1, 2022 by Anina Belle Giannini

    Seared White Wine Scallops and Leeks Recipe

    Jump to Recipe·Print Recipe

    Pan Seared White Wine Diver Scallops and Leeks make for a delicious and elegant French-inspired appetizer. The sweet, buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve. Le Chef had this dish on his menu in the South of France years ago and I was so happy to learn to make it with him at home.

    Scallops can be intimidating but they are much easier to cook than you think. If the fish counter at your local fine grocery carries fresh scallops, c'est magnifique! Depending on where you live, frozen scallops can be easier to come by and will taste beautifully if you allow them to fully defrost in the fridge.

    Sea Scallops
    Beautiful Diver Scallops

    J'Adore! Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Ingredients for White Wine Scallops and Leeks

    • 4 Diver scallops (the ones I used are 1.5 inches in diameter). If you are using smaller scallops you can use more.
    • 2 Leeks
    • 2 pinches of Sel de Camargue or rock salt 
    • 2 tablespoons of olive oil
    • 2 tablespoons of white wine
    Chef's scallops
    Carrot fans for garnish. You can use parsley too.

    Equipment Needed:

    • A good non stick Frying Pan. I use this All clad pan every. single. day.
    • Kitchen Tongs are very useful for skillfully flipping the leeks over. Le Chef taught me to always use tongs.

    How to make white wine scallops and leeks

    1. Rinse your scallops and dry with a paper towel
    2. Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.
    3. Rinse leeks and cut into thick rounds (about 2 inches). 
    4. Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).
    5. Using a pair of cooking tongs, place leeks on the frying pan, cut side down. 
    6. Sprinkle with some salt.
    7. Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.
    8. Simmer for an additional 4 minutes. Remove from from the pan.
    9. Check your pan temperature. If the pan is too hot, lower the heat slightly.
    10. Using the same frying pan, add the remaining tablespoon of olive oil. 
    11. Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.
    12. Remove Scallops from the pan and plate with the leeks.
    13. Sprinkle a little salt on the scallops.
    14. Bon Appétit!

    Scallop Searing Tips

    • Pat the scallops down with a paper towel before cooking to get a good sear on the scallop.
    • Let the olive oil get hot before adding the scallops for that nice brown sear
    • 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.
    • Scallops are best when they are not over cooked. They should look pearly white inside.
    searing the leeks
    Leek Rounds or Sifflés in French
    searing the scallops
    Searing the scallops in the same pan with the leek and white wine remnants for flavor

    What to serve with White Wine Scallops and Leeks

    This recipe is delicious on it's own as a light meal or when served as an elegant starter.

    To make it a main course I suggest serving with Le Chef's Mashed Potatoes (deliciously creamy!) or else a light salad such as La Salade Mentonnaise - a delicious Fennel, Orange and Artichoke Salad with Pine Nuts

    I personally love scallops, even more than crab or lobster to be honest. Have you tried cooking scallops at home? I hope you will give them a try, they are easier than you think!

    Other French seafood dishes you will enjoy by Le Chef's Wife

    Mediterranean Branzino with Vierge Sauce

    Le Grand Aïoli

    Lobster Mac and Cheese Gratinée

    La Salade Tropezienne

    La Salade Niçoise

    If you make this recipe I would be so grateful if you leave a star rating and a comment below. I love hearing from you!

    Au plaisir,

    Le Chef's Wife

    scallops with leeks

    Seared Scallops and Leeks in White Wine Recipe:

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Sea Scallops with leeks

    White Wine Scallops with Leeks Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Anina Belle Gianini
    • Prep Time: 5 minutes
    • Cook Time: 16
    • Total Time: 21 minutes
    • Yield: 2 portions 1x
    • Category: starters
    • Cuisine: French
    Print Recipe
    Pin Recipe

    Description

    Pan Seared Scallops and Leeks in White Wine make for a delicious French-inspired appetizer. The buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve.


    Ingredients

    Scale
    • 4 Diver scallops (the ones I used are 1.5 inches in diameter). If you are using smaller scallops you can use more.
    • 2 Leeks
    • 2 pinches of Sel de Camargue or rock salt 
    • 2 tablespoons of olive oil
    • 2 tablespoons of white wine

    Instructions

    1. Rinse your scallops and dry with a paper towel
    2. Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.
    3. Rinse leeks and cut into thick rounds (about 2 inches). 
    4. Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).
    5. Using a pair of cooking tongs, place leeks on the frying pan, cut side down. 
    6. Sprinkle with some salt.
    7. Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.
    8. Simmer for an additional 4 minutes. Remove from from the pan.
    9. Check your pan temperature. If the pan is too hot, lower the heat slightly.
    10. Using the same frying pan, add the remaining tablespoon of olive oil. 
    11. Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.
    12. Remove Scallops from the pan and plate with the leeks.
    13. Sprinkle a little salt on the scallops.
    14. Bon Appétit!

    Notes

    Drying your scallops before frying them creates for a nice, brown sear.

    Sel de Camargue can be substituted with of sea salt if needed

    White Wine can be substituted with vermouth, pastis or Champagne if that is what you have open!

    Did you make this recipe?

    Tag @lechefswife on Instagram

    More Recipes

    • merguez sandwich with piperade sauce and taboule
      Gourmet BBQ Recipes
    • Le Chef's wife family in the kitchen making bread
      French Mother's Day Recipes
    • Leeks fondue with seared scallops displayed in a blue le creuset pot
      Leek Fondue with Seared Scallops
    • fancy cream of cauliflower soup with roasted cauliflower
      Soup Sunday Challenge

    Reader Interactions

    Comments

    1. Hadley says

      November 09, 2024 at 10:04 am

      I can't wait to make this recipe, but first I just had to say that this recipe exemplifies the beauty of simple, French cooking. There are FIVE ingredients, and look at how beautiful and delicious it turns out. Love it. Bookmarked, and I will try it this winter!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Bonjour. If you are looking for French Recipes, made simple, you are in the right place! I translate the fancy cooking of my French Chef husband into easy-to-follow recipes that busy people with no culinary training, like me, can cook. From French Baguettes to French Riviera classic recipes, I invite you to learn French cooking with me.

    More about me →


    Follow Me On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • homemade French baguettes piled up on a striped cotton towl
      Quick Easy French Baguettes (Baking Baguettes for Beginners)

    • a bowl of leek soup with sauteed leeks as a garnish
      Magical Leek Soup

    • oven roasted bone in ribeye steak with potato skewers
      Bone in Ribeye Steak Recipe

    • Branzino on a plate with Vierge Sauce made of tomatoes, capers, shallots, olives and basil
      Mediterranean Branzino Filet Recipe with Vierge Sauce

    • poulet roti - roast chicken with lemon and thyme and garlic fresh out of the oven
      Lemon Thyme French Roast Chicken (Poulet Rôti)

    • french crepe with blueberry compote
      Easy French Crêpes Recipe


    Fall Recipes

    • french onion Soup gratinée in a white bowl with wine
      Le Chef's French Onion Soup Gratinée

    • Parisian Potato salad on a plate with mixed greens and a glass of white wine
      La Salade Parisienne - the best French Potato Salad

    • coq au vin blanc , a chicken stew with white wine, pork belly, celery, onions, mushrooms, parsley
      Coq au Vin Blanc

    • Turkey au vin and mashed potatoes with red wine
      Turkey au Vin

    • Petits Farcis Niçois
      Les Petits Farcis Niçois (or Petits Farcis à la Provençale)

    • 2 pots of French chocolate mousse with chocolate shavings
      Mousse au Chocolat (French Chocolate Mousse made simple)



    Footer

    ↑ back to top

    My Favorites

    • french onion Soup gratinée in a white bowl with wine
    • homemade French baguettes piled up on a striped cotton towl
    • Le Chef's Wife in her kitchen in front of a row of pots and pans

    Search

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Featured In


    Privacy Policy Accessibility Policy

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme