Description
Scallops with Leeks and Chorizo is an elegant, flavorful dish that pairs tender, sweet scallops with creamy leeks and the smoky, spicy bite of chorizo. A hint of saffron elevates the flavors, creating a sophisticated plate perfect for a dinner party or special occasion.
Introduction
This dish combines the delicate taste of scallops with rich, aromatic accompaniments. The creamy leeks provide a smooth base, while chorizo adds a punch of smoky flavor. Saffron threads subtly infuse the scallops, adding depth and elegance. It’s quick to prepare but looks and tastes luxurious.
Why You’ll Love This Recipe
- Delicate yet bold flavors: Sweet scallops, creamy leeks, and smoky chorizo balance beautifully.
- Quick and elegant: Ready in under 30 minutes, perfect for entertaining.
- Visually impressive: Perfectly seared scallops with colorful leeks and chorizo slices.
- Gourmet at home: Uses simple ingredients to create a restaurant-quality dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Scallops (Saint-Jacques) | 10 |
| Leeks | 2 |
| Heavy cream | 200 ml (¾ cup) |
| Thin slices of chorizo | 10 |
| Saffron strands | A few |
| Salt and pepper | To taste |
| Olive oil | A drizzle |
Instructions Step by Step
- Cook the Leeks
- Thinly slice the leeks.
- Place them in a saucepan with salted water and cook for 15–20 minutes until tender.
- Prepare the Cream Sauce
- Once the leeks are soft, add heavy cream to the pan.
- Let simmer for about 5 minutes, allowing the cream to reduce slightly and thicken.
- Add the Chorizo
- Stir in the chorizo slices.
- Turn off the heat and keep the mixture warm until ready to serve.
- Cook the Scallops
- Heat a drizzle of olive oil in a skillet over medium-high heat.
- Sear the scallops, placing a few saffron strands on top of each.
- Cook 2 minutes per side, flipping carefully; scallops should be opaque and slightly golden. Do not overcook.
- Assemble the Dish
- Spoon a portion of creamy leeks onto each plate.
- Place the chorizo slices on top of the leeks.
- Set a seared scallop on each chorizo slice.
- Lightly season with fleur de sel or fine salt.
Tips for the Best Results
- Pat scallops dry before cooking to ensure a good sear.
- Use fresh leeks for the sweetest flavor and tender texture.
- Keep the cream sauce warm but avoid boiling once the chorizo is added.
- Saffron threads should be used sparingly—they provide aroma and color without overpowering the dish.
Variations
- Add a splash of white wine to the leek cream sauce for extra depth.
- Serve over a bed of risotto or mashed potatoes for a more filling main course.
- Garnish with microgreens or fresh herbs for an elegant presentation.
Serving Suggestions
- Serve as a starter or main course for a special dinner.
- Pair with a dry white wine such as Sauvignon Blanc or Chardonnay.
- Complement with a simple green salad or steamed vegetables.
FAQs
Q: Can I use frozen scallops?
A: Yes, but thaw completely and pat dry for the best sear.
Q: Can I prepare the leek and chorizo mixture ahead of time?
A: Yes, prepare in advance and gently reheat before plating.
Q: How do I prevent scallops from overcooking?
A: Cook quickly over high heat and remove as soon as they are opaque and firm.
Conclusion
Scallops with Leeks and Chorizo is a sophisticated, restaurant-quality dish that combines delicate seafood with rich, creamy leeks and smoky chorizo. It’s quick to prepare, visually stunning, and perfect for impressing guests at any dinner.