Scallops and Leeks

Seafood Scallops with leek

Scallops and Leeks


  • 12 - 15 scallops
  • 1 pound chopped Leek
  • 1/2 cup table-cream
  • Freshly ground pepper
  • 3 tablespoon melted butter
  • cayenne
  • grated nutmeg
  • salt and pepper


Wash scallops in cold running water to get rid of the sand if there is any. Drain and dry carefully. .
Clean leeks, chop julienne and plunge into boiling salted water, when water returns to the boil. cook for 3-5 minutes (they should still be little firm). Drain. Press dry with a clean kitchen towel to remove excess moisture
Arrange in the bottom of a well-buttered gratin dish, then add the scallops on top of leeks. Moisten with double cream and season generously with salt, freshly ground pepper, cayenne pepper and grated nutmeg to taste. Spoon over melted butter and cook in a hot oven (230°C/450°F/Gas 8) for 7-10 minutes. Serve immediately.