
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
- Prepare the Scallops:
- For more tender scallops, soak them in warm milk for a few minutes.
- Drain and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.