Crostini with scallops and leek fondue

A gourmet Winters day treat.



  • 1 bunch of leeks
  • 12 sea scallops (large scallops)
  • 1
    olive oil
  • White truffle oil or herb flavoured oil of your ch
  • 1
  • 1 lemon (juiced)
  • 1 French baguette
  • 1 bunch fresh chives (cut finely)
  • Salt and pepper


Cut baguette into croutons and brush lightly with olive oil; toast in the oven at 200C. Lightly salt and pepper sea scallops. Grill or sauté in butter till half way done. Set aside. Cut dark green off leeks then cut in half lengthwise. Wash leeks thoroughly and finely dice. Heat a sauté pan to medium then add olive oil. When oil is hot, add the leeks and stirring frequently until tender. Add the butter in four pieces and stir until butter is melted. Finish the scallops in oven at 350. Add salt, pepper and some chives to leeks. Spoon leeks onto French bread croutons, place one scallop on top of each and drizzle with flavoured oil and fresh chives. Serve with Hill & Dale Sauvignon Blanc!

Read more on: fish/seafood


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