Scallops with black truffle leek fondue
4
Convives
10
Préparation (min.)
15
Cuisson (min.)
Ingrédients
- 12 scallops
- 4 leeks (whites only)
- 1 knob of butter
- 50 g black truffle juice
- 4 tablespoons liquid cream
- 25 g black truffle pieces
- Or Black Truffle from Périgord
- Salt
- Pepper
Scallops with Black Truffle Leek Fondue
This recipe combines the delicacy of scallops with a sweet and creamy leek fondue, delicately flavored with truffle juice and truffle shavings. An elegant yet easy-to-make dish, perfect for a refined starter or a festive meal.
Cuisinez cette recette avec les produits Plantin
Aucun produit associé.
Préparation
Prepare the Leeks
Remove the outer leaves of the leeks, trim the ends, and wash them thoroughly to eliminate any traces of dirt. Finely slice the white parts of the leeks.
Cook the Leek Fondue
Melt a knob of butter in a skillet over medium heat. Add the sliced leeks and sauté for a few minutes. When they become shiny, pour in the black truffle juice. Stir, cover, and let cook gently for about 10 minutes. The leeks should be tender while retaining a slight firmness.
Prepare the Truffle Sauce
Add the liquid cream to the leek fondue, then incorporate half of the black truffle pieces. Gently mix and heat for a few minutes over low heat, without boiling vigorously. Season with salt and pepper to taste.
Sear the Scallops
Thoroughly dry the scallops with paper towels so they can brown well. Heat a pan over high heat. Place the scallops in the pan and cook for about 1 to 2 minutes on each side, depending on their thickness. They should be nicely golden on the outside and remain tender in the center. Lightly season with salt and pepper at the end of cooking.
Plate the Dishes
Divide the truffled leek fondue among four plates. Arrange three warm scallops in each plate, then drizzle with a bit of the leek sauce. Finish by adding the remaining black truffle pieces on top of the scallops. Serve immediately.
Astuce(s) du Chef Plantin
- Dry the scallops thoroughly before cooking and place them in a very hot pan. This will ensure they are nicely browned without releasing too much water.
- To preserve the aromas of the black truffle, add the truffle shavings at the end of cooking and heat the sauce gently.
- You can reserve a few thin slices of black truffle for plating to add an even more elegant finish.
