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Le Chaudron recipe
Saint-Jacques et poireaux à la crème
Seared scallops with creamy leeks
⏱ 30 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16large fresh sea scallops
4young leekswhite part only
200 ml (¾ cup)thick crème fraîche
100 ml (½ cup)dry white wine
50 g (2 oz)salted butter
3shallots, finely chopped
1bunch of chives, chopped
1 pinchgrated nutmeg
- 16 large fresh sea scallops
- 4 young leeks white part only
- 200 ml (¾ cup) thick crème fraîche
- 100 ml (½ cup) dry white wine
- 50 g (2 oz) salted butter
- 3 shallots, finely chopped
- 1 bunch of chives, chopped
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the leeks, removing any damaged leaves, then cut into fine julienne so they cook quickly and turn soft.
- Melt half the butter in the sauté pan and soften the shallots and leeks, covered, for 15 minutes.
- Add the grated nutmeg and crème fraîche and cook for 5 minutes until creamy.
- Pat the scallops dry carefully with paper towels so they caramelize.
- Season the scallops on both sides just before cooking.
- Melt the rest of the butter in the skillet over high heat and sear the scallops for 1 minute per side until golden.
- Deglaze the skillet with the white wine, add the juices to the leeks and plate with the scallops.
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