Ingredients
Equipment
Method
- Clean the leeks thoroughly, slice them lengthwise, and rinse under running water, then thinly slice them.
- Chop the shallots finely.
- In a pan, melt butter over medium heat; add leeks and shallots, stirring occasionally for about 10 minutes until tender and fragrant.
- If using white wine, pour it into the pan and allow it to reduce.
- Stir in the crème fraîche and season with salt and pepper; let it simmer gently for a few minutes to thicken.
- In another pan, heat butter over high heat; pat the scallops dry and cook for 1-2 minutes per side until golden brown.
- To serve, spoon the leek fondue onto plates, top with scallops, drizzle with any remaining sauce, and garnish as desired.
Nutrition
Calories: 320kcalCarbohydrates: 6gProtein: 22gFat: 24gSaturated Fat: 12gCholesterol: 60mgSodium: 350mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Notes
Feel free to substitute frozen scallops if fresh ones are unavailable; just thaw properly. For a dairy-free option, use coconut cream instead of crème fraîche.
If skipping white wine, vegetable broth can be a good alternative.
When cooking, avoid overcrowding the pan to ensure scallops sear properly.
Leftovers can be stored in an airtight container, but for best flavor, scallops should be eaten fresh. Reheat gently on the stovetop.
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