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Seared Scallops , Mushroom And Leeks Fondue

4 from 2 votes

This is one of my favorite recipe as this recepie never fails to impress a foodie it’s creamy taste with scallops totally justified with the dish. It’s light and good in serving as starter .
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Recipe CategoryNon-Vegetarian
Served AsBrunch, Dinner, Lunch
Servings 1


  • Scallops - 4 to 5 pcs
  • Olive oil - 10 ml
  • Salt
  • Black pepper crushed - 2 to 3 gms
  • Garlic fine chopped - 3 to 4 cloves
  • For Mushroom and leeks fondue
  • Button mushroom - 200g Chopped
  • Leeks - 100 gm diced
  • Cream - 150ml
  • Butter - 10g
  • Thyme - few leaves
  • Salt
  • Black pepper - 2 to 3g
  • Parsley - a pinch


  • Wash and clean the scallops, Marinate with salt, pepper, olive oil, garlic and keep aside
  • For Fondue Wash the leeks, chopped and keep aside, chop the mushroom , garlic , onion and keep aside
  • Now take a pan over the fire and make it hot, Now add olive oil and then s sure the onion , cook it a bit , add garlic and then leeks and mushroom . Sauté it nicely, add thyme and seasoning.
  • Once it is cooked properly, add cream and cook till the time ,it become soft and thick. Finish it with butter.
  • Take a pan , add olive oil and make it hot nicely so that the scallops will not stick in the pan. Now add scallops in the pan one by one and cook the scallops two minutes on each side and then finish with little bit butter .
  • Now take a shallow ramekin add the fondue in it and arrange the scallops and put it in the oven for 5 min. For baking. Once it is done add chopped parsley on top and serve


1. Scallops are very delicate to cook , and it cooks very fast. Do not overcook the scallops as it becomes dry .

Please appreciate the author by voting!

4 from 2 votes

chef ashish Kumar
chef ashish Kumar

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