Scallops on Saffron Leek Fondue by @lesgourmandisesdeloubna

42 min

2 servings

🦪

Scallops

🥬

3

Leeks

🫙

Saffron

🧈

1

Butter

🥛

2 tbsp

Liquid cream

🍯

0.5 tsp

Honey

🧄

2 cloves

Garlic

🌿

2 leaves

Sage

🍋

0.5

Lemon zest

🧂

Salt

⚫

Pepper

  1. Dice
    • Leeks
    • Butter

    Dice the leeks and melt them with butter over low heat for 20 minutes.

  2. Add
    • Saffron
    • Liquid cream

    Add the infused saffron and the cream.

  3. Season
    • Salt
    • Saffron
    • Liquid cream

    Season, add the infused saffron and the cream again, and let simmer for 5 minutes before adding the honey.

  4. Sear
    • Scallops
    • Garlic
    • Sage

    Sear the scallops with garlic, sage and lemon zest in butter.

  5. Season
    • Scallops
    • Salt

    Season and cook each side for 2 minutes.

  6. Arrange
    • Scallops
    • Leeks

    Arrange the scallops on the leek fondue.

Scallops on Saffron Leek Fondue by @lesgourmandisesdeloubna

42 min

2 servings

🦪

Scallops

🥬

3

Leeks

🫙

Saffron

🧈

1

Butter

🥛

2 tbsp

Liquid cream

🍯

0.5 tsp

Honey

🧄

2 cloves

Garlic

🌿

2 leaves

Sage

🍋

0.5

Lemon zest

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/6

    Dice the leeks and melt them with butter over low heat for 20 minutes.

    🥬Leeks
    🧈Butter
    🔪Knife
    🪵Cutting board

  2. Step 2/6

    Add the infused saffron and the cream.

    🫙Saffron
    🥛Liquid cream

  3. Step 3/6

    Season, add the infused saffron and the cream again, and let simmer for 5 minutes before adding the honey.

    🧂Salt
    ⚫Pepper
    🫙Saffron
    🥛Liquid cream
    🍯Honey

  4. Step 4/6

    Sear the scallops with garlic, sage and lemon zest in butter.

    🦪Scallops
    🧄Garlic
    🌿Sage
    🍋Lemon zest
    🧈Butter
    🍋Zester
    🥄Spatula

  5. Step 5/6

    Season and cook each side for 2 minutes.

    🦪Scallops
    🧂Salt
    ⚫Pepper
    🥄Spatula

  6. Step 6/6

    Arrange the scallops on the leek fondue.

    🦪Scallops
    🥬Leeks
    🥄Spatula

Composition

Ingredients

Types

Seafood, Vegetables, Spices, Dairy, Sweeteners, Herbs, Fruits

Ingredients

Scallops, Leeks, Saffron, Butter, Liquid cream, Honey, Garlic, Sage, Lemon zest, Salt, Pepper

Notes

Scallops (quantity not given), Leeks (2 to 4 depending on number of guests), Saffron (a few pistils), Butter (a knob of butter, for the fondue, for searing the scallops, amount not given), Lemon zest (zest of half a lemon), Salt (to taste), Pepper (to taste)

Allergens

Crustaceans, Molluscs, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Low-Carb, soy-free, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 14g, Fat: 20g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 320mg, Selenium: 18mcg, Zinc: 1.2mg, Iron: 1.5mg

Vitamins

Vitamin K: 42mcg, Vitamin B12: 1.1mcg, Vitamin C: 8mg, Vitamin A: 110mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

27 minutes

Overall

42 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting board, Zester, Spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Seared

Flavors

Savory, Saffron, Garlicky, Honeyed, Citrusy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigeration : 1 day (Best eaten fresh right after cooking,Store leftovers in an airtight container,Reheat gently to avoid overcooking the scallops), freezing : not recommended (Cream-based leek fondue and cooked scallops do not freeze well due to texture changes)