This sophisticated dish transforms humble leeks and fresh scallops into a luxurious, restaurant-quality meal. The white parts of the leeks are gently sweated in butter until sweet and translucent, providing a delicate aromatic base. Poached scallops retain their tender texture, sitting atop a velvety sauce enriched with fish fumet, dry sherry, and heavy cream. The sherry adds a subtle depth that balances the richness of the cream. Perfect for a romantic dinner or a special weekend brunch, this recipe is surprisingly quick to prepare. It highlights the natural sweetness of the seafood and the earthy comfort of leeks, making it an ideal choice for cooler evenings when you crave something warm, elegant, and deeply satisfying.
Cream Of Coquilles St. Jacques With Leeks
Description
This sophisticated dish transforms humble leeks and fresh scallops into a luxurious, restaurant-quality meal. The white parts of the leeks are gently sweated in butter until sweet and translucent, providing a delicate aromatic base. Poached scallops retain their tender texture, sitting atop a velvety sauce enriched with fish fumet, dry sherry, and heavy cream. The sherry adds a subtle depth that balances the richness of the cream. Perfect for a romantic dinner or a special weekend brunch, this recipe is surprisingly quick to prepare. It highlights the natural sweetness of the seafood and the earthy comfort of leeks, making it an ideal choice for cooler evenings when you crave something warm, elegant, and deeply satisfying.Ingredients
Directions
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Wash leeks thoroughly under cold water, slicing off the green tops and trimming the root end; keep only the white and pale green parts.
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Slice the leek whites into thin 1-1/2 inch julienne strips or half-moons, rinsing again to remove any trapped sand.
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Melt 2 tablespoons of butter in a heavy large skillet over low heat.
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Add the leeks to the skillet, cover, and let them sweat until tender and translucent, stirring occasionally, for about 10 to 15 minutes.
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Remove the skillet from heat and set the leeks aside.
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Return the skillet to medium heat and add 1 cup of fish fumet and 1/4 cup of dry sherry.
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Heat the liquid just until it begins to tremble and steam.
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Add 1 1/2 pounds of large fresh scallops, quartered if large, and poach gently for about 2 minutes until just opaque.
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Remove the scallops using a slotted spoon and keep them warm on a plate.
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Increase the heat under the skillet and boil the remaining liquid until reduced by half, scraping up any browned bits from the bottom of the pan.
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Stir in 1 cup of whipping cream and continue boiling until the sauce thickens slightly, about 2-3 minutes.
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Return the cooked leeks to the skillet and stir to heat them through in the sauce.
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Season the sauce generously with salt and freshly ground black pepper to taste.
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Divide the leeks and sauce among 4 heated serving plates or bowls.
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Arrange the poached scallops on top of the leek mixture.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 30.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.0mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 0.9g4%
- Sugars 2.5g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
