Saint-Jacques shells and leeks fondue with curry

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 25
Portions 3
Freezing No


  • 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
  • 3 Saint-Jacques shells (without coral)
  • 5 ml (1 teaspoon) of curry powder
  • 100 ml (6 tablespoons) of cooking cream
  • Butter
  • Sunflower oil
  • Salt and pepper
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  • Take out Saint-Jacques shells and drain. With a fry pan, melt 1 tablespoon of butter in a small volume of water. Add Les Cultures de chez nous sliced leeks over it. Set parchment paper with a hole in its center (over it) to low heat. Sweat leeks. Turn frequently to get an homogenized texture.
  • Add curry powder, salt, pepper and cream. Stir to homogenize. Cover and set a low heat. In a pan, heat sunflower oil and set Saint-Jacques shells.
  • Cook for 45 seconds over one side. Turn and cook 45 seconds on the other side. In plate, lay circle of leeks fondue, Saint-Jacques shells in the center then add pepper over shells.

Chef's notes