Here is a refined recipe that combines the delicacy of scallops with the sweetness of leeks, all highlighted by fruity notes. This dish blends marine and earthy flavors in perfect harmony. Easy to prepare, it will impress your guests with its elegance and finesse. The golden scallops blend perfectly with the creamy leek fondue enhanced with white wine.
In a skillet, melt 30 g of butter and sauté the 16 scallops over medium heat, turning them regularly for 5 minutes. Set aside on a plate.
Clean 2 leeks and slice them finely. In the pan used for the scallops, melt 20 g of butter and add the leeks until they become translucent (over low heat). Add the white wine, season with salt and pepper, continue cooking for a few minutes, then add the cream and stir regularly.
Let it reduce for another 5 minutes.
In shells, pour a bit of leek fondue at the bottom. Evenly distribute it among the 4 shells, sprinkle with grated cheese, and place in a preheated oven (broil setting) until the cheese is golden.
To finish, serve immediately.
0 servings
4
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EN