Skip to content

The main dish, French classic

Creamy scallops with leek fondue

Creamy scallops with leek fondue is a fish main course for 6 people, easy to make, with 30 minutes of active work for 50 minutes total. The leek fondue and white wine sauce are made in the morning for the evening, leaving only the scallops to sear at the last minute. Budget €10.80 per person, success depends on a very hot pan and well dried scallops.

Beautifully browned scallops in a white wine cream sauce, over a melting leek fondue, a true celebration dish.

Creamy scallops with leek fondue
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€10.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Scallops seared just enough to turn golden outside while staying pearly inside, set on a melting leek fondue and coated in a white wine and cream sauce. The contrast between the soft leeks and the slightly firm scallop makes this dish feel special, with no complicated technique involved.

It's the right dish for a dinner party in fall or winter, when you want to impress without spending the whole evening at the stove. Serve it as a generous starter or as a main with a simple menu around it, a cold starter before and a light dessert after are all you need.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 2 steps, 8 min
  4. When it's time to serve 2 steps, 6 min

In the morning, slice and sweat the leeks, they'll wait happily in the fridge until evening. Right before your guests arrive, make the white wine sauce and take the scallops out of the fridge to pat them dry. At serving time, warm the leek fondue and sauce over low heat while you sear the scallops at the very last minute.

The ingredients

6 people

Fish counter

  • Sea scallops 24

Fruits and vegetables

  • Leeks 900 g
  • Shallots 2
  • Chives 0.5 bunch

Dairy

  • Heavy cream 25 cl
  • Butter 60 g

Pantry

  • Dry white wine 15 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Slice the leeks into thin rounds, wash them well in cold water and drain.

    Wash them after slicing, sand hides between the layers.

  2. Sweat the leeks in a pot with 30g of butter and a little salt over low heat, covered, stirring occasionally. 25 min

    The lid lets the leeks melt in their own juices without browning.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the sauce. Reduce the white wine by half with the chopped shallots, add the cream and let it thicken for 5 minutes. Season with salt and pepper and set aside. 8 min

    The sauce should coat the back of a spoon, reduce it a bit more if it's thin.

  2. Pat the scallops dry with paper towels and take them out of the fridge.

    Remove the small tough muscle on the side of each scallop.

When it's time to serveThe final touches, right in front of your guests.

  1. Warm the leek fondue and the sauce separately over low heat. 3 min

    Add a splash of cream to the fondue if it has thickened.

  2. Sear the scallops in a very hot pan with the oil and remaining butter, 1 minute 30 per side, then coat with sauce, sprinkle with chives and serve over the fondue. 3 min

    Don't move them while cooking, they only caramelize through contact with the pan.

Our tips to get it right

  • Choose fresh scallops or ones thawed well ahead of time, excess water keeps them from browning in the pan.
  • Don't crowd the pan, cook the scallops in two batches if needed, otherwise they release water and steam instead of searing.
  • Taste the sauce before serving, white wine can make it sharp, a small piece of cold butter off the heat rounds it out.

The variations

  • Swap the scallops for shrimp for a cheaper version, the cooking time stays the same.
  • For a vegetarian version, spoon the leek fondue over toasted bread with a poached egg, the white wine sauce stays the same.
  • For kids, cut the scallops in half before cooking, they'll look like more on the plate and cook a bit faster.

What to serve it with

  • Steamed rice or boiled potatoes
  • A chilled Sauvignon Blanc
  • A cold soup starter before the main

Storage

The leek fondue and sauce keep for 2 days in the fridge in a sealed container. Reheat both gently over low heat. Cooked scallops don't freeze well and are best eaten the same day, they turn rubbery when reheated.

Questions about this recipe

Can you use frozen scallops?

Yes, thaw them slowly in the fridge the day before, then pat them very dry before searing. A damp scallop won't brown in the pan.

How do you know when scallops are cooked?

They should be golden outside and still slightly translucent in the center after 1 minute 30 per side. Overcooking makes them rubbery.

Can this dish be scaled up for more than 6 people?

Yes, simply double the ingredient quantities. Sear the scallops in several batches to keep the pan very hot each time.

How do you plate this dish nicely?

Spoon a bed of leek fondue in the center of each plate, arrange 4 scallops on top, drizzle with sauce and finish with chopped chives.

Can creamy scallops with leek fondue be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make creamy scallops with leek fondue?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in creamy scallops with leek fondue?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does creamy scallops with leek fondue cost?

About €10.80 per person, that's €64.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Mains for entertaining

See all
Trout with almonds The main dish

Regional

Trout with almonds

  • 30 min of work
  • Prepared the same day
  • Easy, €5.20 per person

550 kcalcalculated by Kiloach