Violaine Lemasson - Account Director

Violaine’s Scallops on Leeks Fondue

This is one of my Madeleine of Proust, as we say in France. My grandmother on my mother’s side used to cook this starter for Christmas for our family. Now my mother, my sister and myself are doing the same. It’s a lovely way to remember my grandmother. The flavours and seasoning are simple, allowing enjoyment of the ingredients’ natural flavours. It also reflects my grandmother’s cooking style and personality: simple and natural.


2 leeks
1 tsp butter
1 tbsp heavy cream
1/2 tsp dijon mustard (optional)
100g fresh scallops
1 tsp salted butter
salt and pepper to taste
8 tbsp Vouvray sparkling wine or Champagne (optional)


  • Cut the root and the leaves, as well as the greenest parts of the leeks. We only need the white parts for this dish. Cut them in half in the length (so horizontally), then slice the leeks thinly. Place the sliced leeks in a bowl and wash them under cold water to remove any dirt. Drain and set aside.
  • In a large pot, melt 1 teaspoon of butter and add the slices of leeks. Let them cook for 20 min. Once they are soft, season with salt and pepper. Add in the mustard and the cream, stir well and cook it over a low heat for a couple more minutes. Then increase the heat, add the Vouvray or Champagne and cook for 5 more minutes. Remove from the heat.
  • Heat a teaspoon of salted butter in a pan and sear the scallops until they get a nice brown colour on each side.
  • Place the leeks fondue on a plate and the scallops on top and enjoy!