No rice, no potatoes: this simple side dish perfectly complements the scallops
Scallops are true treasures of the sea, prized by connoisseurs in subtle recipes that enhance their delicate flavors. For an accompaniment worthy of this iconic seafood, we're setting aside the heavy, classic dishes and opting for a seasonal ingredient that deserves to be featured more often. Prepare to be delighted!
Scallops hardly need an introduction. These shellfish, with their prestigious reputation, are the basis of delicate and refined recipes often featured at festive meals. It is, of course, essential to distinguish between genuine scallops and their imported imitations, which are sold under the same unprotected name.
There are many options to accompany this seafood. However, opting for the easy way out can easily spoil the experience. It's not necessarily about embarking on highly technical preparations, but rather about moving beyond rice and potatoes. For this, leeks are a strong contender.
Sometimes overlooked for its somewhat rustic nature, leek is actually an ideal vegetable to accompany scallops. Once cooked, it offers a subtle sweetness that harmonizes beautifully with the briny notes of the scallop. As for texture, a well-executed leek fondue provides the perfect backdrop for the delicate flavor of the bivalve. If your mouth is already watering, it's time to get cooking!
The necessary ingredients
For an original and memorable leek fondue, you will need (for 4 people):
- 4 large leeks (or 6 medium ones)
- 40g of unsalted butter
- 2 tablespoons of thick crème fraîche
- 1 tbsp lime juice
- 1 tsp Dijon mustard
- 1 kaffir lime zest
- 1 small pinch of real vanilla powder
- Soy sauce
- 1 pinch of Espelette pepper powder
The steps to follow
Prepare the leeks by trimming the roots and some of the green parts of the leaves (save these for another recipe to avoid waste). Halve the leeks lengthwise and rinse them thoroughly under running water, making sure no soil remains between the leaves. Slice them into thin half-moons (rinse again if necessary).
Melt the butter in a sauté pan over medium heat. Add the leeks and stir well so that each piece is coated in fat. Cover and simmer over low-medium heat for about fifteen minutes, stirring occasionally (add a tablespoon of water if the mixture dries out too quickly).
When the leeks have softened and become very soft, reduce the heat to low. Add the mustard, lemon juice, and cream, stirring well. Add a splash of soy sauce. Add a little chopped kaffir lime zest sparingly, along with a tiny pinch of vanilla powder (it should remain very subtle) and Espelette pepper (substitute freshly ground black pepper if you're concerned about the heat).
Mix well and reduce the cream until it reaches a smooth and rich consistency. Taste and adjust the seasoning if necessary. Keep warm while your scallops cook briefly and enjoy!
