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Scallops on leek fondue with long pepper

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Ingredients for 4 servings:

  • 2 leeks
  • 2 cl olive oil for sautéing
  • some salt
  • 2 g long pepper or cubeb pepper
  • 6 cl white wine
  • 6 cl cream
  • 20 scallops
  • some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Leek with cream

Wash the leek and slice thinly. Sauté in a hot pan with 2 cl olive oil and a little salt. Add the pepper and deglaze with white wine. Reduce the wine. Stir in the cream and simmer over low heat for about 15 minutes. Season with salt. Rinse and dry the scallops. Fry in a hot pan with a little olive oil for 30 seconds on each side. They should still be translucent on the inside. Divide the leek fondue among the plates and arrange the scallops on top. Note: The long peppercorns impart a special flavor to the leek fondue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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