David Scott Allen Fish & Seafood Main Course Provencal Recipes Taste

Recipe for Seared Scallops (St. Jacques) with Creamy Curried Leeks

Name: Seared Scallops with Creamy Curried Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Sometimes 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.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Dish

Cuisine French

Servings people

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.

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Tags:Leeks,Scallops,Seafood,St. Jacques

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

Recipe for Seared Scallops (St. Jacques) with Creamy Curried Leeks