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Scallop and leek cassolette with golden crust – a delicious seafood dish.


3 leeks or 4 small ones
25 cl of fresh cream
1/2 glass of water
frozen scallops (number depending on size, count 3 to 4 small ones per person)
1/2 glass of white wine


Step 1

Put the still frozen scallops in a pan without fat and on low heat, let them release their water. Regularly strain them to remove excess water until they no longer do so.

Step 2

Meanwhile, finely slice the leek whites, cook them in a pan with 1/2 glass of water and 1/2 glass of white wine, let reduce until the leeks are well cooked and the liquid mostly evaporated.

Step 3

Strain if necessary to remove the remaining liquid.

Step 4

Put back in the pan and add the fresh cream, salt, pepper, parsley, a good pinch of nutmeg and finally the scallops.

Step 5

Leave for a while on the heat while stirring, then arrange in large casseroles or ramekins, sprinkle with some breadcrumbs and bake at 180°C (thermostat 6) for about ten minutes.

Step 6

Serve hot.


1 Top 5 of the best strainers 16.90€
1 pan The top of pans
1 knife Top 3 of knives
1 oven Top of the best ovens
1 set of 12 ramekins Ramekin