In short: Scallops set on a creamy leek fondue, topped with a little raclette cheese and broiled under the heating element. A chic starter that comes together in a few minutes at the table.
Chef’s tip
Scallops have a reputation for being delicate, even temperamental. Mostly they are so with people who forget them under the grill while telling vacation stories. Stay focused, the story can wait.
The real tip: dry the scallops well and sear them for 1 minute per side before putting them in the pan. They finish cooking under the cheese and stay pearly in the middle. And use very little cheese: one thin slice is enough, the scallop must remain the star.
| Prep time | 20 min |
|---|---|
| Cook time | 15 min |
| Total | 35 min |
| Servings | 4 people (adjustable) |
| Difficulty | Medium |
Ingredients (for 4 people)
- 12 scallops (fresh or thawed)
- 240 g thinly sliced raclette cheese
- 2 leeks
- 10 cl heavy cream
- 20 g butter
- 1 shallot
- ½ lemon
- A few sprigs of chives
- Salt and white pepper
Preparation
- Prep the leeks. Wash the leeks, keep the white and the tender green, and slice them thinly along with the shallot.
- Make the fondue. Sweat the leeks and shallot in the butter for 10 minutes over low heat, then add the cream, season with salt and pepper and let it reduce for 2 minutes.
- Dry the scallops. Rinse the scallops quickly, remove the small side muscle and dry them thoroughly on paper towels.
- Sear the scallops. Heat the raclette machine with its plate. Sear the scallops for 1 minute per side on the lightly oiled plate.
- Fill the pans. Spoon some leek fondue into each pan, set three scallops on top and cover with a thin slice of cheese.
- Broil until golden. Slide the pan under the heating element for 2 to 3 minutes, until the cheese is melted and lightly golden.
- Serve. Slide onto the plate, add a few drops of lemon, snipped chives and a turn of the pepper mill.
Chef’s tips
- Thawed scallops must be very well dried, otherwise they release water in the pan.
- Do not cook the scallops for more than 1 minute per side on the plate: they finish cooking under the heating element.
- Choose a plain, mild raclette: a smoked cheese would mask the briny flavor.
- Serve in cleaned shells for a festive presentation.
Variations
- Replace the leek fondue with a celery root or cauliflower purée.
- Add a pinch of orange zest on the scallops before the cheese.
- Main course version: serve with steamed potatoes and double the quantity of scallops.
Which wine to serve?
A dry, mineral white wine from Savoie or Burgundy, or a white from the Loire. Without alcohol, sparkling water with lemon.
Frequently asked questions
Can I use frozen scallops?
Yes, thawed slowly in the fridge and then dried well on paper towels.
How many scallops per person?
Three scallops per person for a starter, five or six for a main course.
Do I need to sear the scallops before broiling them?
It is better: they take on a nice color and do not release water under the cheese.
🧀 The right grill: the 3-in-1 raclette and crepe maker (pans, grill and crepes), our comparison.
Read also: Raclette-Baked Oysters and Raclette with Smoked Salmon and Grapes
