Recipe by Emmanuelle R.
Pan-fried scallops with saffron leek fondue:
Ingredients for 4 People
- 12 scallops
- 4 leek whites
- 50 cl of fish stock
- 100 g of semi-salted butter
- 1 lemon
- 2 tablespoons of olive oil
- 1 dose of saffron
- salt pepper.
Open the St J shells, peel the nuts and cut the flesh that protrudes. Clean the 4 empty shells and dry them.
Bring the stock to the boil for 10 minutes with the lemon juice and saffron. Let reduce by half.
Slice the leeks, sweat them in a pan with 50 g of butter over low heat. Salt and pepper. Once they are very tender, divide them among the shells.
Sear the St-J nuts in a pan in the oil for 30 seconds on each side. Salt and pepper. Remove them and place them in the shells.
Add their cooking juices to the reduced stock. Remove from the heat and whisk in the remaining cold butter, cut into cubes. Pour the creamy sauce over the nuts and serve.
You can also put them in the oven at 200 ° C (thermostat 6-7) for 10 minutes. .