Recipe for Scallops with Endive and Leek Fondue
The recipe for scallops with endive and leek fondue is a refined starter that is sure to impress your guests. The tender and flavorful scallops are enhanced by the delicate mixture of endives and leeks, which bring a slightly sweet note while softening the marine richness. It's a simple yet elegant preparation that showcases fresh and seasonal ingredients. By reserving careful cooking time for the vegetables, you ensure they are meltingly tender, while bringing out their flavors. This dish is perfect for a special occasion but can also be enjoyed during a family meal, accompanied by a good white wine. Whether it's for a birthday dinner or a festive meal, this recipe always has an effect. So, do not hesitate, embark on this delicious culinary adventure that will delight food lovers.
- Preparation time: 30 min
- Cooking time: 40 min
- Servings: for 4 people
- Difficulty: Medium
Ingredients
- - 12 scallops
- - 3 large endives, thinly sliced
- - 2 leeks, finely chopped
- - 2 shallots, diced
- - 200 ml of good quality dry white wine
- - 75 g of salted butter
- - Salt and pepper to taste
Preparation
1. Thinly slice the endives and leeks.
2. Dice the shallots for even cooking.
3. In a pan, melt half of the butter over low heat, then add the vegetables. Let them sweat for about 20 minutes, stirring occasionally.
4. Season with salt and pepper to your liking.
5. Incorporate the rest of the butter, then add the white wine, and let simmer for another 20 minutes on low heat.
6. Once the mixture is ready, drain and distribute it into 4 oven-safe ramekins.
7. Place 3 scallops in each ramekin and brush with the vegetable cooking juices.
8. Season with a bit of pepper.
9. Bake at 220°C (thermostat 7-8) for about 10 minutes.
10. Serve piping hot and enjoy.
