Scallops With Leek Fondue
1 Lb of Scallops
1 Stick
Butter
4 Stalks
Leeks
1
Shallots
1 Lb of Scallops
1 Stick
Butter
4 Stalks
Leeks
1
Shallots
Salt
Pepper
1/4 Cup
Heavy Cream
Pampered Chef’s 12” Cast Iron Skillet
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Pampered Chef Cutting Mat
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Chop up 3-4 Leeks add to bowl and soak in water
1
Soak chopped Leeks in water
2
Chop 1/2 cup shallots, add shallots & 2 tbsp of butter to pan - med/high
3
Dry Leeks then add into pan with shallots to cook/reduce
4
While Leeks cook. Pat dry Scallops add touch of salt and pepper
5
Get cast iron pan hot (med/high) with 2 tbsp butter, sear scallops 3-5 min each side
6
Flip scallops, add another touch of salt and pepper
7
Check on Leeks. Add 1/4 cup of cream. Stir on low until smooth
8
Scallops are done! Pull them out onto plate
9
White Wine Reduction: 1/4 cup of white wine in same pan with 1/3 cup shallots & 2 tbsp butter
10
Don’t forget to test 😉
11
Time to plate! - add Leeks on bottom and place scallops on top
12
Finalize with the white wine reduction & you’re ready to eat! 😁
13