Seared Scallops with Creamy Curried Leeks recipe

Blog Provençal cuisine

When we were in Paris, I came across a wonderful seafood vendor – La Marée Beauvau – who had the most beautiful St. Jacques scallops I had seen; they were still in their shells with their roe – something you don’t often see in my part of the United States. We enjoyed this meal on Christmas Eve, but it is good enough to share anytime.

Ingredients:

  • 3 leeks, cleaned, halved lengthwise, and sliced
  • 5 tablespoons butter, divided
  • finely grated zest of 2 clementines
  • 1/2 teaspoon curry powder
  • 1/2 cup crème fraîche
  • 10 sea scallops, patted dry
  • salt
  • freshly ground black pepper

Method:

In a large saucepan, blanch the sliced leeks in salted boiling water for 1 minute; drain well.

Melt 3 tablespoons of the butter in the same saucepan over medium heat and add the leeks. Cook the leeks in the butter for 15-20 minutes, until they are very soft and beginning to break down. Add the clementine zest and curry powder, and cook a couple minutes longer to meld the flavors. Blend in the crème fraîche and remove from the heat. Set aside.

In a large skillet, melt the remaining butter over medium-high heat. Season the scallops on both sides with salt and pepper. When the butter is hot, add the scallops and sear – about two minutes each side.

While the scallops are cooking, reheat the creamy leeks.

Divide the leeks between two dinner plates, top with the scallops, and serve with a lightly dressed green salad.

This dish would pair perfectly with the delicate flavour of Pure Mirabeau.

David Scott Allen
The author: David Scott Allen

David Scott Allen has a musical flair to match his love of good food. A classical bassist who once played in a a professional symphony orchestra, David is an avid traveller, eating local foods in regional styles. He loves sharing these experiences with friends worldwide through his blog Cocoa & Lavender. Each post contains at least one recipe, detailed instructions, and the story that got him to the recipe.