Leeks fondue with white wine, pan seared scallops with saffron sauce in a verrine
Bay scallops sautéed in butter, cooking juices flavored with saffron and a touch of cream, served on a leek fondue with white wine.
IngredientsRecipe for 8 tapas
For the leek fondue
For the scallops with saffron sauce
- Salt and pepper
Preparation time: 30 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 serveIn 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.