Step 1: Prepare the Leek Fondue
- Sauté the Leeks: In a large skillet, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook them, stirring occasionally, until the leeks are soft and translucent, about 8-10 minutes. Be sure to cook them slowly to avoid browning; the goal is to make them tender and sweet.
- Deglaze the Pan: Once the leeks are softened, add the white wine to the pan. Stir to deglaze the skillet, scraping up any bits stuck to the bottom. Let the wine cook down by about half, which should take about 3-4 minutes.
- Add the Cream and Broth: Pour in the heavy cream and chicken or vegetable broth. Stir well, and bring the mixture to a simmer. Allow it to cook for an additional 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy. If you prefer a smoother texture, you can use an immersion blender to purée the mixture to your desired consistency.
- Season: Stir in the Dijon mustard (if using), nutmeg, and adjust seasoning with salt and pepper to taste. Once the sauce is thick and creamy, remove it from the heat and set it aside while you prepare the scallops.
Step 2: Cook the Scallops
- Pat the Scallops Dry: Pat the scallops with paper towels to remove any excess moisture. This will help them sear properly and get that beautiful golden crust.
- Sear the Scallops: Heat a large skillet over medium-high heat. Add the olive oil (or butter) and allow it to get hot. Season the scallops with a little salt and pepper. Once the oil is hot and shimmering, add the scallops to the pan, being careful not to overcrowd them. Sear the scallops for 2-3 minutes per side until they are golden brown and cooked through (opaque in the center).
- Finish with Lemon: Once the scallops are done, remove them from the skillet and squeeze a little lemon juiceover them for a fresh, zesty finish (optional).
Step 3: Assemble and Serve
- Plate the Dish: Spoon a generous amount of the leek fondue onto each plate. Arrange the seared scallops on top of the leek fondue.
- Garnish: Sprinkle the dish with finely chopped chives or parsley for color and a fresh touch.
- Serve: Serve immediately while the scallops are still warm and the leek fondue is creamy. This dish pairs wonderfully with a light white wine, such as a Sauvignon Blanc or Chardonnay.
Tips for Success:
- Perfectly Seared Scallops: For the best results, make sure your pan is hot before adding the scallops, and don’t overcrowd the pan. Searing in batches may be necessary. The scallops should be golden brown on the outside but tender and moist on the inside.
- Cleaning the Leeks: Leeks can be sandy, so be sure to slice them first and rinse them well under cold water to remove any grit.
- Customize the Sauce: If you want a more indulgent sauce, you can add a tablespoon of grated Parmesan cheese to the leek fondue for extra richness and flavor.
Why You’ll Love This Dish:
This Scallops with Leek Fondue is the perfect balance of luxury and simplicity. The scallops are tender and sweet, with a crispy, golden exterior, while the leek fondue adds a creamy, flavorful base with a delicate richness. The slight acidity from the wine and the fresh lemon juice elevates the dish without overpowering the delicate flavors of the scallops. It’s an elegant yet easy-to-make dish that will leave your guests feeling pampered and satisfied.