Scallops, leek fondue and seaweed butter

Scallops, leek fondue and seaweed butter

Scallops are an exceptional dish for our holiday tables. They are very simple and quick to prepare, and it is a real pleasure to taste them. I like to accompany them with a leek fondue. I think simplicity suits them so well. And I added homemade seaweed butter to them. A delight!

The scallops must cook very quickly. Just fry them for a few tens of seconds on each side in a very hot pan. You can put a little oil or butter in the pan. Personally, I have a little trick. I use cocoa butter. Just put a little on each side of the nut. The advantage of cocoa butter is that it withstands high temperatures without burning and does not add flavor. I’m sure if you bake, you have cocoa butter at home. I strongly recommend that you test the cooking of your scallops with it.

This dish will be perfect for your Christmas starter.

Scallops, leek fondue and seaweed butter:

400 g scallops (5/6 per person)
3 pretty leeks
1/2 glass of white wine
1 nice tbsp heavy cream
Homemade seaweed butter (recipe here)
Cocoa butter, olive oil
fleur de sel, pepper

Wash well, then finely chop the white leeks.

Fry them in a little oil. Stir regularly.
When they are tender, add the white wine and simmer until evaporated.
Add the cream and season. To mix together.

Cook the scallops at the very last moment. Dip each side in cocoa butter if you are using this one. Otherwise, heat a knob of butter or a drizzle of oil.
Cook the walnuts for 20 to 30 seconds on each side over high heat. They should be golden and just warm in the center. Proceed several times if necessary.

At the end of cooking, add a knob of seaweed butter to the hot walnuts.
Season and mix.
Serve with bread and seaweed butter. Treat yourself !

Scallops, leek fondue and seaweed butter

To finish: Drop by on my Instagram account. Magnificent scallops from the Bay of Saint-Brieuc will be up for grabs.

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