Scallops with leeks fondue

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 10
Portions 2
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of cooking cream
  • 45 ml (3 tablespoons) of finely chopped fresh mint
  • 30 ml (2 tablespoons) of olive oil
  • 6 medium sized fresh scallops (about 500 g or 1 pound in total)
  • Salt and pepper up to taste
  • Pink pepper grains
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  • In a large pan, melt butter at medium low heat. Add Les Cultures de chez nous sliced leeks and cook while stirring for 5 minutes or until translucent. Add cream and bring to a boil. Simmer for 1 to 2 minutes or until sauce is thick enough to coat a spoon. Add mint.
  • Meanwhile, in a non-stick pan, heat olive oil at high heat. Add scallops and cook for 1 to 2 minutes over each side. Salt and pepper.
  • Divide leeks fondue at the bottom of two plates and set scallops. Garnish with pink pepper.

Chef's notes