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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Seared Salmon with Red Wine Shallot Sauce
March 6, 2019
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s "Signature Dish" from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal. …
Seafood Holiday Menu for the Christmas Season
November 30, 2017
As you have probably gathered, we enjoy entertaining; we love having friends and family around our table. Any occasion is a great reason to try a new recipe or revisit one that never fails to impress. December festivities are an excuse to pull out the china, the fancy wine glasses, and create a memorable feast. …
Understanding and Tasting The Real Bouillabaisse of Marseille
April 3, 2015
During a visit to a restaurant at the Vieux-Port in Marseille, we sampled “charter” Bouillabaisse. Bouillabaisse is a seafood soup with pieces of fish and crustaceans. The soup is so special that in 1980, eleven of the top chefs in Marseille created the “Bouillabaisse Charter”. Ginger and Nutmeg’s original blog post: The Real Bouillabaisse of Marseille is reproduced …
Pot au Feu is a Classic Provencal Recipe
May 18, 2018
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon. …
No Comment