Scallops with leek fondue
Description
In this creamy dish, leeks are first cooked separately. Scallops are seared, then the leeks are warmed with cream in the same skillet to absorb all the flavors.
Instructions
- 1
Step 1
Wash the scallops and place them on a towel to dry.
- 2
Step 2
Finely chop the leek and shallot. Heat 4 tablespoons of olive oil in a frying pan, add the chopped shallot, salt, and pepper. Fry for 1 or 2 minutes. Add the chopped leek, mix well and continue frying.
- 3
Step 3
Add 100 ml of cream, mix well, then add salt and pepper. Turn off the heat and let it sit until the cream thickens. Remove from heat.
- 4
Step 4
Heat 2 tablespoons of olive oil in a skillet. Add the scallops one by one, placing them so they don't touch each other. Lightly salt, generously pepper, and cook the scallops for 2 or 3 minutes on each side until golden brown.
- 5
Step 5
Then immediately place them on hot plates and cover with aluminum foil.
- 6
Step 6
Pour 150 ml of cream into the pan after the scallops and place over high heat. As soon as the cream begins to boil, add the leek and continue frying for one or two minutes.
- 7
Step 7
Open the scallops, pour leek fondue next to the scallops, and serve.