Scallop Vol-au-Vent with Creamy Leek Fondue

This scallop vol-au-vent is an elegant yet comforting dish that combines crisp puff pastry shells with tender scallops, a melting leek fondue, and a glossy lemon butter cream sauce. The sweetness of the leeks, slowly cooked until silky, pairs beautifully with the delicate sear of the scallops, while the sauce brings freshness and richness without heaviness. Served hot, this dish is ideal for a refined starter or a light main course.

Serves: 4 people

Ingredients

• 4 all-butter vol-au-vent pastry shells
• 12 scallops (preferably without coral)
• 3 large leek whites
• 200 ml full-fat liquid cream (30% fat)
• 50 g semi-salted butter
• 1 shallot, finely chopped
• 100 ml dry white wine
• 1/2 yellow lemon (juice and zest)
• 1 pinch turmeric or saffron (optional)
• Salt and pepper

Instructions

1. Prepare the leek fondue. Wash the leek whites thoroughly, separating the layers to remove any traces of sand, then slice them very finely. In a sauté pan, melt about 20 g of the butter over low heat. Add the leeks, cover, and let them cook gently for 15 to 20 minutes, stirring occasionally. They should become very soft and almost compote-like, without browning. At the end of cooking, add one tablespoon of cream to bind the fondue, then season with salt and pepper. Keep warm.
2. Make the lemon butter cream sauce.
   
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