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.
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