Ingredients
Equipment
Method
- Clean the leeks thoroughly, slice them thinly, and chop the shallots.
- In a large skillet, melt some butter over medium heat and cook the leeks and shallots until soft (about 10 minutes).
- Pour in the white wine and let it reduce by half.
- Add the heavy cream to the leek mixture and season with salt and pepper, letting it simmer gently.
- In a separate pan, melt butter over medium-high heat and sear the scallops for 1-2 minutes per side until golden brown.
- To serve, spoon leek fondue onto plates and top with three seared scallops.
Nutrition
Calories: 320kcalCarbohydrates: 10gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Notes
If fresh scallops are unavailable, frozen scallops work fine; just thaw them properly before cooking. Leeks can be replaced with onions if necessary, although leeks offer unique sweetness. For a dairy-free alternative, use coconut milk or cashew cream instead of heavy cream. When cleaning leeks, slice them first and rinse under cold water to remove dirt. For added flavor, consider adding a pinch of nutmeg to the leek fondue. Store leftovers separately in the fridge; fondue lasts up to 3 days, and scallops should be consumed within 1-2 days.
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