Rich, refined, and with a delicate taste of the sea, this scallop and leek fondue crumble embodies elegant yet comforting cuisine, perfect for a festive gathering or an intimate dinner for two.
The melting tenderness of the leeks pairs harmoniously with the delicate scallops, while the golden crumble adds an irresistible crunch. It is a simple yet sophisticated dish where every ingredient finds its perfect place.
Ingredients (serves 2) :
For the leek fondue
2 leeks
2 tbsp "Subtile" olive oil
Salt & pepper
Optional: add cream for extra creaminess
For the scallops
6 to 8 scallops
A drizzle of "Subtile" olive oil
Fleur de sel
For the classic crumble
40g flour
30g cold butter
30g Parmesan
Pepper
Recipe :
Clean and finely slice the leeks. Sauté them gently in a pan with "Subtile" olive oil over low heat until they are tender and meltingly soft. Season with salt and pepper and, if desired, add a touch of cream for extra richness. Keep warm.
Prepare the crumble topping by mixing the flour, Parmesan, cold butter (cut into small pieces), and a grind of black pepper. Work the mixture with your fingertips until it has a sandy texture. Bake at 180°C for 12 to 15 minutes until golden and crisp. Set aside.
Heat a pan over high heat with "Subtile" olive oil. Quickly sear the scallops, about 30 seconds to 1 minute per side, just long enough to brown them; the centers should remain translucent. Lightly season with *fleur de sel*.
Divide the leek mixture among small baking dishes (cassolettes) or place in a single ovenproof dish. Arrange the scallops on top and generously sprinkle with the crumble mixture.
Bake at 180°C for a maximum of 6 to 8 minutes, just to warm everything through and finish cooking the scallops.
For an extra kick, drizzle with chili-infused olive oil just before serving to enhance the flavors and add a lovely, lingering finish.
Bon appétit !
