• 30 ml (2 tbsp.) butter
  • 1/2 250 gr package (1½ cup) Les Cultures de chez nous sliced leeks
  • 125 ml (½ cup) cooking cream 15%
  • 45 ml (3 tbsp.) fresh chopped mint
  • 30 ml ( 2 tbsp.) olive oil
  • 6 fresh medium scallops (500 gr or 1 pound in total)
  • Salt and pepper to taste
  • Pink grains of pepper
LeeksFind our bag in yourlocal grocery store


  • In a frying pan, melt the butter at medium low heat.
  • Add leeks and mix for time to time during 5 minutes until transparent.
  • Add cream and oil. Let simmer 1 or 2 minutes or until the sauce get sticker and coat the back of a spoon.
  • Add chopped mint.
  • Meantime in a non-stick frying pan, heat the oil at high heat.
  • Add scallops and cook 1 at 2 minutes on each side. Salt and pepper.
  • Spread evenly leeks fondue on a bottom of a plate, put on the scallops and decorate with pink grains of pepper.

Chef's notes