Seared Scallops with Creamy Leek and Mushroom Fondue
25 minutes
913 reads
About Seared Scallops with Creamy Leek and Mushroom Fondue
This seared scallops recipe with creamy leek and mushroom fondue is a guaranteed showstopper! The delicate sweetness of the scallops perfectly complements the rich, velvety fondue, creating a harmonious dish that's both elegant and satisfying. It's a light yet indulgent starter ideal for impressing guests at brunch, lunch, or dinner.I developed this recipe because I wanted a sophisticated yet relatively easy appetizer that packs a flavor punch. The combination of textures and tastes is simply divine – you'll find yourself craving this again and again!This recipe is perfect for special occasions or simply elevating a weeknight meal. The beautiful presentation adds to its allure, making it a memorable culinary experience for everyone.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Fondue
- 1 tbsp Butter
- 1 medium Leek thinly sliced, white and light green parts only
- 8 oz Mushrooms cremini or button mushrooms, sliced
- 2 clove Garlic minced
- 1/2 cup Heavy Cream
- 1 tsp Salt
- 1/2 tsp Pepper black, freshly ground
- 1 tsp Thyme Leaves fresh
- 1 tbsp Parsley chopped, for garnish, fresh
Instructions
Prepare the Scallops
- Wash and pat dry the scallops. In a small bowl, toss the scallops with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Make the Fondue
- Melt butter in a medium saucepan over medium heat. Add the leeks and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook until tender, about 5-7 minutes. Stir in the thyme, salt, and pepper.
Finish the Fondue
- Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and cook until the sauce thickens slightly, about 5 minutes. Stir in 1 tablespoon of butter to create a glossy finish.
Sear the Scallops
- Heat a separate skillet over medium-high heat. Add the marinated scallops and sear for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; work in batches if necessary.
Assemble and Bake
- Preheat your oven to 375°F (190°C). Spoon the fondue into oven-safe ramekins or shallow dishes. Arrange the seared scallops on top of the fondue. Bake for 5 minutes, or until heated through. Garnish with fresh parsley and serve immediately.
Recipe Notes
Expert Tips
- For best results, use fresh, high-quality scallops.
- Don't overcook the scallops; they should be opaque and slightly firm to the touch.
- If you don't have fresh thyme, you can substitute with 1/2 teaspoon of dried thyme.
- For a richer fondue, add a splash of dry white wine to the sauce while it simmers.
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Recipe Nutrition
Calories: 215kcalCarbohydrates: 8gProtein: 8gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 1mgSodium: 6840mgFiber: 2gSugar: 5g
chef ashish Kumar
Articles: 9
4 Comments
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Such a lovely dish! Thanks for sharing.
I’m eager to make this recipe!
Absolutely delicious! Can’t wait to try it.
This looks divine! Can’t wait to make it.