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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment