Home Savory Scallops with grilled sweet potatoes, creamy leeks and orange beurre blanc

Scallops with grilled sweet potatoes, creamy leeks and orange beurre blanc

Difficulté : Easy
Catégorie : Savory
Cout : Affordable
The scallop season is starting and as I am a fan of them, I suggest this recipe that I love. On a bed of roasted sweet potatoes, creamy leeks are topped with scallops cooked in hazelnut butter, all served with an orange beurre blanc. I have been making beurre blanc since I was 7 years old. We did it together, my mom and I. And for some years now we have been keeping the shallots in the final sauce. We usually take them off, but we think it’s a shame when they are so good in taste and texture. With a zest of orange, this dish is a real delight. 

Recipe for 4 people:

  • 2 sweet potatoes
  • 4 tablespoons of olive oil
  • 1kg of leeks
  • 20cl of full cream
  • 2 shallots 
  • 150ml dry white wine
  • 125g of salted butter
  • 1 untreated orange
  • 1 tablespoon full cream
  • 12 beautiful scallops
  • semi-salted butter for cooking the shells
  • salt pepper

Peel the sweet potatoes.
Cut them into 3mm thick slices. 

Place on baking paper on a baking sheet. Brush olive oil on both sides of the slices.

Bake in a preheated oven at 190°C for 25 to 30 minutes until the potatoes are nicely colored. 

Prepare the leeks.

Remove some of the green and the roots. Make sure there is no soil in the remaining green area. Cut in half lengthwise and slice thinly.

Put it in the pan with the olive oil.

Cook for about 20 minutes over moderate heat, stirring occasionally. Add the full cream and mix. Allow to cook for 5 minutes. 
Put salt and pepper at your taste.

For the sauce, peel and finely chop the shallots. 

Place them in a small saucepan.

Pour the 150ml of dry white wine.

Add pepper and boil until almost no liquid remains. Just a slight background. This takes about 15 minutes. 

Then add the salted butter in 4 or 5 times, over low heat. The first piece should melt well before adding the next. I keep the shallots here, I think it’s a shame to remove them like in many beurre blanc. 

Stir constantly over low heat. The butter keeps its creamy texture and does not slice. 

When all the butter is added, pour in a tablespoon of full cream to block the sauce from slicing.

Also add the zest of half an untreated orange. 

One last mix and you’re done.

For the scallops, pour a good piece of semi-salted butter into a pan over high heat. 

When the butter becomes nutty, add the shells. Baste them with the butter in the pan with a spoon. 

Turn them over to grab them on the other side. Put salt and pepper at your taste.

Arrange the plates in a rosette of sweet potatoes. Place a pile of creamy leeks and then the scallops. Drizzle with orange beurre blanc and enjoy without delay! 

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