Scallops With Creamy Leeks Recipe

Name: Scallops With Creamy Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Leeks; 3 tablespoons butter; 5 large leeks, washed well, thinly sliced; 1 teaspoon kosher salt, or more to taste; 3/4 teaspoon freshly ground black pepper, or more to taste; pinch red pepper flakes; 3 tablespoons heavy cream; 2 tablespoons creme fraiche; Seared Scallops; 20 large sea scallops, dried well; kosher salt, as needed; freshly ground black pepper, as needed; 2 tablespoons butter; 2 tablespoons extra virgin olive oil

Servings: persons

Creamy Leeks
3 tablespoons butter
5 large leeks, washed well, thinly sliced
1 teaspoon kosher salt, or more to taste
3/4 teaspoon freshly ground black pepper, or more to taste
pinch red pepper flakes
3 tablespoons heavy cream
2 tablespoons creme fraiche
Seared Scallops
20 large sea scallops, dried well
kosher salt, as needed
freshly ground black pepper, as needed
2 tablespoons butter
2 tablespoons extra virgin olive oil

1
To make the creamy leeks, heat the butter in a large saute pan. Add the leeks and cook, over low heat, until very tender - 8-10 minutes.
2
Season the leeks with salt, pepper, and red pepper flakes. Add the cream and bring to a simmer. Simmer for a moment until the cream thickens and becomes a homogenous part of the mixture, 1-2 minutes. Stir in the creme fraiche. Keep warm.
3
Season the scallops with salt and pepper on both sides. In another large saute pan, heat the butter and olive oil over medium high heat. When the pan/fat is hot, add the scallops (presentation side down). Cook, undisturbed, until the scallop is golden around the edges, about 2 minutes. Turn the scallop and cook on the other side just until the scallop is cooked through, 1-2 minutes more (depending on the size of the scallop). Serve immediately over a bed of creamy leeks.

231

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Creamy Leeks, 3 tablespoons butter, 5 large leeks, washed well, thinly sliced, 1 teaspoon kosher salt, or more to taste, and more.

Yes, Scallops With Creamy Leeks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops With Creamy Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions