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Scallop, leek fondue & pistachio verrine recipe

Scallop, leek fondue & pistachio verrine recipe

a French girl "cuisine"
Course Appetizer
Cuisine French
Servings 6


  • 6 fresh scallops
  • 200 gr. of leeks white part only (7 oz.)
  • 2 onions
  • 12 pistachio nuts
  • 15 gr. of butter 1 tablespoon of butter
  • salt
  • pepper
  • Espelette pepper


  • Wash and chop leeks. Slice onions.
  • Open the pistachio nuts and chop finely with an electric mixer. Reserve.
  • Melt 10 gr. of butter in a non sticky pan. Add leek and onions and season with salt and pepper. Leave to cook on medium/low heat until leeks are cooked. Monitor cooking process and reserve.
  • Melt 5 gr. of butter in another non sticky pan. Cook scallops for 1 minute on each side.
  • Place first a layer of leek fondue in your verrines, then put one scallop and spread some pistachio powder and espelette pepper on top of each scallop.
  • Serve immediately.