Scallops and leeks

    35 min

    Keep the shells if you can so that you can serve the scallops in the shells. I like to eat the roe (the orange part of the fresh scallop) so I usually add it to this recipe, but this is up to you of course. This is a good recipe for the festive season.

    4 people made this

    Serves: 4 

    • 25g butter, cubed
    • 2 shallots, minced
    • 4 leeks, whites only, cut into 5cm long sticks
    • 1 carrot, cut into 5cm long sticks
    • 250ml dry white wine (e.g. Muscadet)
    • Salt and pepper to taste
    • 8 scallops
    • 100ml, crème fraiche

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 1/2 of the butter in a frying pan over medium heat. Cook shallots for 5 minutes. Add the leeks and carrots and cook for 2 minutes. Add white wine and cook uncovered for 10 minutes. Season with salt and pepper to taste.
    2. In the meantime, heat the remaining butter in another frying pan over high heat. When the butter starts to brown, add the scallops to the pan. Cook the scallops one minute on each side.
    3. Add crème fraiche to the leeks and stir.
    4. Place some leeks and carrot on each plate and then add two scallops per plate.

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