Fish — dried or fresh
Scallops with creamy leeks and morels
A velvety leek fondue, enhanced with tender morels, is topped with lightly seared scallops. A delicate dish that elegantly combines earthy flavours and seafood.
- Serves
- 4 servings
- Preparation
- 8 min
- Cooking
- 10 min
Ingredients
Method
Finely slice the leeks after cleaning them and washing under running water.
Melt the butter in a shallow pan, add the leeks and sweat them gently. Pour in the white wine, cover loosely and simmer until the liquid has completely evaporated.
Sauté the morels separately in a frying pan until their liquid has evaporated. Stir them into the leeks, season with salt and pepper, then add the single cream. Simmer gently for a few moments, then keep warm.
Lightly brush a hot frying pan with olive oil and sear the scallops for two minutes on each side. Season with salt, pepper and a very light dusting of Espelette pepper.
Divide the leek and morel fondue between plates, then place the scallops on top. Serve immediately.