Introduction
Scallops with leek fondue, or Coquilles Saint-Jacques à la Fondue de Poireaux, is a refined French dish that perfectly balances simplicity and sophistication. The delicate, buttery texture of scallops pairs beautifully with the creamy sweetness of leeks, all enhanced by a touch of crème fraîche and a splash of dry white wine.
This dish originates from the coastal regions of France, where fresh seafood is celebrated in gastronomy. Traditionally served as an appetizer, it can also shine as a light main course. Whether you’re hosting a festive dinner or seeking to impress guests with an elegant starter, scallops with leek fondue promise to deliver flavor and finesse.
Ingredients
Serves 4:
12 scallops (with or without roe)
3 leeks, finely sliced
2 shallots, minced
30 g (2 tbsp) butter
100 ml (⅓ cup) dry white wine
200 ml (¾ cup) crème fraîche
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley or chives for garnish
Substitution Suggestions:
Dry white wine: Replace with vegetable stock for an alcohol-free option.
Crème fraîche: Use heavy cream or a plant-based alternative for a dairy-free version.
Scallops: Substituting scallops with sea scallops or even shrimp works well for a budget-friendly alternative.
Butter: Opt for olive oil or margarine for a dairy-free preparation.
Instructions
Step 1: Prepare the Leek Fondue
Clean the leeks thoroughly under running water to remove any dirt or grit. Slice only the tender white and light green parts into thin rounds.
In a large skillet, melt the butter over medium heat. Add the leeks and shallots, and sauté gently for 10–15 minutes, stirring occasionally until softened and slightly golden.
Pour in the white wine and allow it to reduce by half to concentrate the flavors.
Stir in the crème fraîche, season with salt and pepper, and let the mixture simmer over low heat for 5 minutes. Keep warm.
Step 2: Sear the Scallops
Heat the olive oil in a separate skillet over high heat until shimmering.
Add the scallops in a single layer, ensuring they do not overlap. Sear them for 1–2 minutes per side until golden on the outside and slightly translucent in the center.
Season with salt and pepper immediately after cooking.
Step 3: Assemble and Serve
Divide the leek fondue evenly among four plates or decorative scallop shells for a traditional touch.
Arrange three scallops on top of each bed of leeks.
Garnish with freshly chopped parsley or chives for a pop of color and added freshness.
Serve immediately while warm.
Frequently Asked Questions
1. Can I prepare the leek fondue in advance?
Yes, you can prepare the leek fondue up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
2. How do I avoid overcooking the scallops?
Ensure your pan is hot before adding the scallops to achieve a quick sear.
Do not cook them for more than 2 minutes per side, as overcooked scallops become rubbery.
3. What side dishes pair well with this recipe?
Basmati rice or a creamy mashed potato makes a comforting pairing.
Lightly steamed vegetables, such as green beans or asparagus, complement the dish beautifully.
4. Can I use frozen scallops?
Yes, frozen scallops work perfectly. Make sure to defrost them thoroughly in the refrigerator and pat them dry with paper towels to remove excess moisture before cooking.
5. What can I use instead of white wine?
You can substitute white wine with vegetable stock, fish stock, or even a splash of lemon juice mixed with water for a similar acidity.
Conclusion
Scallops with leek fondue is a dish that showcases the elegance of French cuisine in its simplest form. The creamy leeks serve as the perfect complement to the delicate sweetness of scallops, creating a harmonious blend of flavors and textures.
Whether served as an appetizer for a festive occasion or as the centerpiece of a light and refined meal, this dish is sure to impress. Try this recipe to bring a touch of French sophistication to your table and savor the delightful combination of fresh ingredients and timeless culinary techniques.