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Seared Scallops St. Jacques Creamy Leeks

Seared Scallops with Creamy Curried Leeks

Tender scallops seared and served with a creamy curried leak sauce.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine French
Servings 2 people


  • 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 fraiche
  • 10 sea scallops patted dry
  • Salt
  • Freshly ground black pepper


  • 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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