📝 About This Recipe
This elegant seafood braise elevates the humble leek into a silky, aromatic bed for succulent jumbo sea scallops. By gently poaching the scallops in a shallow bath of dry white wine and cultured butter, we preserve their delicate sweetness while infusing them with herbal depth. It is a sophisticated, French-inspired dish that balances the richness of cream with the brightness of fresh lemon and chives.
🥗 Ingredients
The Scallops
- 12-16 pieces Jumbo Sea Scallops (U-10 size, dry-packed, adductor muscle removed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon White Pepper (freshly ground)
The Braising Base
- 3 large Leeks (white and light green parts only, cleaned and thinly sliced into rounds)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Shallot (finely minced)
- 2 cloves Garlic (thinly sliced)
- 1/2 cup Dry White Wine (such as Chardonnay or Sauvignon Blanc)
- 1/2 cup Seafood Stock (low sodium)
- 1/3 cup Heavy Cream (room temperature)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
Finishing & Garnish
- 1/2 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest (for brightness)
👨🍳 Instructions
-
1
Begin by preparing the scallops. Pat them thoroughly dry with paper towels; moisture is the enemy of a good texture. Remove the small, tough side muscle if present and season lightly with salt and white pepper.
-
2
In a wide, heavy-bottomed braiser or deep skillet, melt 2 tablespoons of butter over medium-low heat.
-
3
Add the sliced leeks and minced shallots to the pan. Sauté gently for 8-10 minutes, stirring occasionally, until they are soft and translucent. Do not let them brown; we want them to 'melt' and remain sweet.
-
4
Stir in the garlic and thyme sprigs, cooking for another 1-2 minutes until the garlic is fragrant.
-
5
Increase the heat to medium and pour in the white wine. Use a wooden spoon to scrape any bits from the bottom of the pan and simmer until the liquid has reduced by half.
-
6
Pour in the seafood stock and heavy cream. Bring the mixture to a very gentle simmer. Taste the liquid and add a pinch of salt if needed.
-
7
Carefully nestle the seasoned scallops into the bed of leeks. The liquid should come about halfway up the sides of the scallops.
-
8
Reduce the heat to low, cover the pan with a tight-fitting lid, and braise for 5-7 minutes. The scallops are done when they are opaque throughout and feel firm but slightly springy to the touch.
-
9
Using a slotted spoon, carefully remove the scallops and a portion of the leeks to a warm plate and cover loosely with foil.
-
10
Increase the heat to medium-high and whisk the remaining 2 tablespoons of butter into the sauce. Simmer for 3 minutes until the sauce coats the back of a spoon.
-
11
Remove the thyme sprigs. Stir in the lemon juice and half of the chives.
-
12
Return the scallops to the pan for 30 seconds just to coat them in the finished glossy sauce.
-
13
Plate the scallops over the leeks, spooning the extra cream sauce over the top. Garnish with lemon zest and the remaining fresh chives.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that cause them to release too much water and ruin the braise. Leeks can be very sandy, so wash them thoroughly after slicing by submerging them in a bowl of cold water and lifting them out. If you don't have seafood stock, a light chicken stock or even clam juice diluted with a bit of water works beautifully. Do not boil the sauce aggressively once the cream is added, or it may break; a gentle simmer is key to a silky finish. For an extra touch of luxury, add a pinch of saffron threads to the wine reduction step.
🍽️ Serving Suggestions
Serve alongside a crusty French baguette to soak up every drop of the chardonnay cream sauce. Pair with a glass of the same chilled Chardonnay used in the cooking process. A side of steamed asparagus or haricots verts provides a crisp, green contrast to the rich leeks. Serve over a bed of forbidden black rice or creamy polenta for a more filling main course. A crisp green salad with a simple champagne vinaigrette helps cut through the richness of the dish.