Scallop Vol-au-Vent with Creamy Leek Fondue – Page 2 – Recette
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Scallop Vol-au-Vent with Creamy Leek Fondue

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Lower the heat and whisk in the remaining cold butter, cut into small cubes, a few pieces at a time. Whisk briskly to emulsify the sauce and give it a glossy, velvety texture. Season with salt and pepper and keep the sauce warm without boiling.

  • In a small saucepan, melt a small knob of butter and gently sweat the chopped shallot over medium-low heat until translucent. Deglaze with the white wine and lemon juice, scraping the bottom of the pan to release any aromas. Let the liquid reduce by about half. Add the cream and, if using, the turmeric or saffron. Bring to a gentle boil and cook for about 2 minutes so the sauce thickens slightly.
  • Sear the scallops. Pat the scallops very dry with paper towels so they brown properly. Heat a frying pan until very hot and add a little butter. Sear the scallops for about 1 minute on each side, just until they develop a golden crust. They should remain slightly translucent in the center, as they will finish cooking once combined with the hot sauce.
    1. Assemble the vol-au-vents. Preheat the oven to 180°C. Warm the empty vol-au-vent shells in the oven for 5 to 10 minutes so they regain their crispness. Spoon a generous layer of warm leek fondue into the bottom of each shell. Arrange three scallops on top of the leeks in each vol-au-vent, spacing them evenly for a balanced presentation.

      Nappe generously with the lemon butter cream sauce, making sure the scallops are lightly coated and the fondue remains moist.

    Serving

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