SCALLOPS WITH SAFFRON-LEEK FONDUE

SOURCE: PIERRE FRANEY AND RICHARD FLASTE. PIERRE FRANEY’S COOKING IN FRANCE.

The Breton seaside town of Les Sables d’Olonne in northwest France once had a two Michelin-starred restaurant, Le Beau Rivage operated by husband and wife Joseph and Dominique Drapeau for more than three decades from 1975 until 2008. Situated at the town dockside overlooking the Atlantic Ocean, the establishment had consistently earned rave reviews from food critics for the exceptional seafood dishes prepared by the chef, Joseph. Representative of those acclaimed dishes is a serving of sautéed scallops and leeks in a lovely rich golden pool of saffron-infused cream that expresses the restaurant’s understated elegance.

Ingredients

1 1/2 pounds/680 grams sea or bay scallops, fresh OR frozen

3 tablespoons/45 grams unsalted butter

2 cups/180 grams cleaned and trimmed leeks taken from the white part and 2 inches/5 cm of the light green tops and thinly sliced into 2 inch-/5 cm-long strips

Salt and freshly ground pepper to taste

3/4 cup/180 mL heavy cream

1/2 teaspoon/0.4 grams saffron threads

1/4 cup/12 grams finely chopped chives for garnish

Specific Equipment

Colander or large strainer

2 small saucepans

Wire whisk

Paper towels

Non-stick skillet or sauté pan

Serves 4

Instructions

1. Rinse the scallops under running water to remove any sand, if using fresh scallops, or thaw them out, if using frozen scallops. Drain out the water from the scallops over a colander or strainer. Slice the scallops in half crosswise, if desired when using sea scallops, or set aside, if using bay scallops.

2. Melt 1 teaspoon/5 grams butter in a saucepan over medium heat. Sauté in the sliced leeks and season with salt. Cook and stir continuously for 5 minutes or until the leeks have completely wilted. Set aside and keep warm.

3. Whisk the cream, 1 teaspoon/5 grams butter, salt, and pepper altogether in another saucepan over medium heat and bring to a slow boil. Sprinkle in the saffron and adjust the seasoning. Avoid using the wire whisk once the saffron is added. Remove the saffron cream sauce from heat; set aside and keep warm.

4. Pat the scallops dry with paper towels. Season the scallops lightly with salt and pepper. Omit the salt, if using frozen scallops.

5. Melt the rest of the butter in a nonstick skillet or sauté pan over high heat. Sauté in the scallops for 1 1/2 minutes until lightly browned. Turn over the scallops and let it brown on the other side for another 1 1/2 minutes. Caution: Do not overcook the scallops or else their flesh will get tough and chewy.

6. Spoon the leeks into a round or oval shape in the middle of a serving platter. Pour the saffron cream sauce around the leeks and arrange the scallops over the saffron cream sauce around the leeks. Garnish with chopped chives.