I know it's February but this was the dinner I made on Christmas
Eve in Paris. And it is good enough to share with you anytime - in fact, it
would make a great dinner for Valentine’s Day.
When we were in Paris gathering groceries at the Marché Beauvau
I came across a wonderful seafood vendor - La Marée Beauvau
They had the most beautiful St. Jacques (scallops) I had seen;
they were in their shells with their coral. That is definitely something you
don't often see in my part of the United States.
Just the day before, our friend Marie-Lise told us that we should
take advantage of the season when the St. Jacques are at their peak. Twist my
She suggested making them with leeks, a favorite preparation of
hers. We picked up ten beautiful scallops, 3 leeks, crème fraîche, a couple
handfuls of mâche, and headed back to the Marais.
I wanted to make them a little special for Christmas by adding
some special flavor to the leeks. I looked around the apartment...
We had a few clementines set aside for Christmas breakfast, and
our landlady had a little curry powder. A little of this, a little of that.
The flavors came together beautifully, the zest of the
clementines playing nicely with the curry powder. We thought it was fantastic.
You know what it was like? It was like
being in Paris and having an amazing meal. It was just like that.
The wine - a 2015 Côtes de Provence white I had purchased a few
days before - paired beautifully with scallops and leeks. You can read more
about the pairing on the Provence WineZine
Happy Valentine's Day! It is a day for all the people you love,
and who love you back!
Seared St. Jacques with Creamy Curried Leeks
3 leeks, cleaned, halved lengthwise, and sliced
5 tablespoons butter, divided
finely grated zest of 2 clementines
1/2 teaspoon curry powder
1/2 cup crème fraîche
10 sea scallops, patted dry
freshly ground black pepper
In a large saucepan, blanch the sliced leeks in salted boiling
water for 1 minute; drain well.
Melt 3 tablespoons of the butter in the same saucepan over medium
heat and add the leeks. Cook the leeks in the butter for 15-20 minutes, until
they are very soft and beginning to break down. Add the clementine zest and
curry powder, and cook a couple minutes longer to meld the flavors. Blend in
the crème fraîche and remove from the heat. Set aside.
In a large skillet, melt the remaining butter over medium-high
heat. Season the scallops on both sides with salt and pepper. When the butter
is hot, add the scallops and sear - about two minutes each side.
While the scallops are cooking, reheat the creamy leeks. Divide
the leeks between two dinner plates, top with the scallops, and serve
with a lightly dressed green salad.
Labels: clementines, crème fraîche, la marée beauvau, leeks, marais, marché beauvau, marché d'aligré, paris, scallops, St. Jacques