This Scallops with Leek Fondue is an elegant and sophisticated dish that combines the delicate sweetness of seared scallops with the creamy, savory richness of leek fondue. The silky sauce is a wonderful complement to the tender, perfectly cooked scallops, creating a meal that feels indulgent yet light. Whether you’re preparing this for a special occasion or an upscale dinner, this recipe will impress your guests with its refined flavors and textures.
Ingredients:
For the Scallops:
- 12 large scallops (fresh or thawed if frozen)
- 2 tbsp olive oil (or unsalted butter)
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional, for a fresh finish)
For the Leek Fondue:
- 2 medium leeks, cleaned and sliced thinly (use only the white and light green parts)
- 2 tbsp unsalted butter
- 1/2 cup white wine (preferably dry, like Sauvignon Blanc)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tsp Dijon mustard (optional, for a slight tang)
- 1/4 tsp ground nutmeg (optional, for added depth)
- Salt and pepper, to taste
- Chives or parsley, finely chopped, for garnish