Seared Scallops, Leek Fondue, Shiitake Mushrooms, and Bacon Cream
Seared Scallops, Leek Fondue, Shiitake Mushrooms, and Bacon Cream
Skill level
Intermediate
Cooking time
45 minutes
Servings/Yield
4 servings
Ingredients

20 scallops (adjust for size)

180 g leeks

1 shallot

250 g shiitake mushrooms

200 g bacon

100 g cooking cream

20 g butter

Salt / pepper

½ glass of white wine

Directions
  1. Prepare the Scallops:
    • For more tender scallops, soak them in warm milk for a few minutes.
    • Drain and set aside.
  2. Make the Leek Fondue:
    • Finely chop the shallot.
    • In a skillet, sauté the shallot with a knob of butter until translucent.
    • Slice the leek whites thinly.
    • Add the leeks to the skillet and cook over low heat for a few minutes.
    • Deglaze with white wine.
    • Simmer until the leeks are soft and tender.
  3. Prepare the Shiitake Mushrooms:
    • Clean the mushrooms and slice them.
    • Sauté in a skillet with butter until golden.
    • Season with salt and pepper. Keep warm.
  4. Make the Bacon Cream:
    • Thinly slice the bacon.
    • In a hot saucepan, cook the bacon until crispy.
    • Add the cream and reduce until it reaches a coating consistency.
    • Strain the sauce through a sieve to remove the bacon pieces.
    • Keep warm.
  5. Sear the Scallops:
    • Drain the scallops.
    • Heat a skillet with butter over high heat.
    • Sear the scallops for 1 minute on each side until golden brown on the outside and tender inside.
  6. Plating:
    • Place the leek fondue in the center of the plate.
    • Arrange the scallops on top.
    • Scatter the shiitake mushrooms around the scallops.
    • Generously drizzle with the hot bacon cream.