Recipe for Seared Scallops (St. Jacques) with Creamy Curried Leeks
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteSometimes the idea of cooking seafood can be daunting. With a little help from our good friend and equally wonderful chef David this recipe for seared scallops looks easy. You too can easily prepare and enjoy this traditional French classic of St Jacques on a creamy base of curried leeks. Of course, shopping for the ingredients in Paris might add a bit more “spice” to the meal…read his full article here.
Seared Scallops with Creamy Curried Leeks
Tender scallops seared and served with a creamy curried leak sauce.
Ingredients
- 3 leeks cleaned, halved lengthwise, and sliced
- 5 tbsp butter divided
- 2 zest of clementines finely grated
- 1/2 tsp Curry powder
- 1/2 cup crème fraîche
- 10 sea scallops patted dry
- Salt
- freshly ground black pepper
Instructions
- In a large saucepan, blanch the sliced leeks in salted boiling water for 1 minute; drain well.
- Melt 3 tbsp 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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Springtime in the VaucluseRelated Provence Articles
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment