Sautéed Scallops with shallots and fennel cream Recipe
Sautéed Scallops with shallots and fennel cream
Flavors of France
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

To give color to the plate, add a ribbon of carrot, a cherry tomato and a few sprigs of chervil. Swirl a few drops of meat glaze into the leek cream. 

For 4 servings

- 1 nice leek
- 1 clove of garlic
- 300 ml (1 1/4 cup) heavy cream
- 125 g (4 oz.) butter
- 1 tbsp. flour
- Salt and pepper
- 100 ml (6 tbsp.) reduced veal stock
  1. Peel the shallots and cut 2/3 of them into large pieces (4 or 6). Cook them in butter in a skillet until very soft; salt slightly. Set aside. Thinly slice the remaining third.
  2. Place the white parts of the leeks into a saucepan with a little salt and cook gently in cream. When cooked, purée in a blender with a touch of garlic. Set aside; season with salt and pepper. 
  3. Flour the scallops and sauté in butter for about 2 minutes on each side. Deep fry the thinly sliced shallots. 
  4. Place the "melted" shallots in the bottom of a plate, with the scallops (patted dry) on top. Surround with a ribbon of leek cream and top with the fried shallots. 
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Phot and recipe: CERAFEL Prince de Bretagne

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