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Leeks fondue with white wine, pan seared scallops with saffron sauce in a verrine

Tapas, Salted

Bay scallops sautéed in butter, cooking juices flavored with saffron and a touch of cream, served on a leek fondue with white wine.


Recipe for 8 tapas

For the leek fondue

1 Unit(s)
150 Ml
White wine

For the scallops with saffron sauce

32 Unit(s)
Bay scallops
1 Unit(s)
100 Ml
White wine
250 Ml
Cream 35%
1 Pinch(es)
  • Salt and pepper
  • Butter

Preparation time: 30.00 min

  • General preparation

    Cut the leek into quarters lengthwise and then slice it. Wash the leeks in cold water. Mince the shallot.

  • Leek fondue preparation

    In a saucepan, melt a knob of butter, add the leeks and white wine and simmer for 15-20 minutes covered, stirring occasionally. Season with salt.

  • For the scallops with saffron jus

    In a large skillet, place a knob of butter and wait until it becomes nutty. Sear the scallops over high heat for 1 minute each side. Remove scallops from pan and set aside in a bowl. In the same pan, sweat the shallots with a knob of butter and deglaze with white wine. Add the juices of the scallops and saffron and reduce by half. Add cream and bring to a boil. Return the scallops to the sauce and reheat a few moments.

  • To serve
    In small glasses, place a little bit of leek fondue and finish with four scallops and a drizzle of saffron sauce.

Wash the chopped leeks in a large volume of cold water and make sure to get them back from the top rather than pouring into your sieve as the earth settles at the bottom.

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