Sunny Cove Chef
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Australia
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA
    • Cruising

Scallops on Potato GALETTES with Leeks and peas

9/22/2021

28 Comments

 
Most of us are familiar with Botticelli’s painting called the Birth of Venus. In this beautiful painting, the goddess is emerging from the sea standing on a scallop shell. To me, this painting emphasizes beauty, self-reliance and elegance. 
Scallops on potato galettes with leeks and peas
In the world of food scallops are a delicacy that deserve special attention when being prepared. They are a tender and delicate, sweet and flavorful seafood. There are many varieties of scallops, bay scallops being the small ones and the large sea scallops, reaching 1½ inches to 2 inches in diameter.  In this recipe, I use large sea scallops. Whenever possible, the dry-packed sea scallops are best. The wet scallops are packed in a phosphate solution, and when cooked, extra liquid drains out into the pan. So instead of searing, you will boil your scallops. Although there are the divers scallops which are individually harvested by divers—very expensive but ecological better . Here in the US, the meat we call “scallop” is firm and white. It is what you get when you buy scallops in the grocery store. Another part of the scallop is called the “coral,” soft and brightly colored and available outside the US when you buy the scallop in the shell. It’s delicious, as I’ve had it a few times. The most famous dish with scallops is the acclaimed Coquilles St. Jaques.
Scallops on potato galettes with leeks and peas
I am leaving for Germany in a few days. I am still not sure if I will be able to go, so wish me the best. The rules are changing constantly.  I am so excited to travel again. It’s been a long time since I saw my German family and ate some good German food. I get to hold a new baby in my arms . That alone is worth the journey
Scallops on potato galettes with leeks and peas
The family farm
Picture
My  scallop dish comes from a recipe I found in a magazine years ago. Unfortunately, I can’t give credit to whoever developed this dish because I can’t find any information on the internet. Thank you to the chef who came up with this delicious recipe. The combination of the different ingredients is perfect. The leeks and peas complement the delicate flavor of the scallops, while the mini-potato galettes act as a foil to the tender scallops. The bacon adds some crunch and wakes up the palettes. Altogether, this exquisite meal is light and delicate. A special meal for a special person in your life.
Scallops on potato galettes with leeks and peas
Picture
Make sure you buy the best scallops available. I usually buy mine frozen at Whole Foods when they are on sale. Defrost the scallops in the fridge and don’t thaw them at room temperature or in the microwave. The scallops will be ruined if you don’t dry them completely before searing them or if you overcook them. You will end up with a rubbery mess. What a shame! I made the recipe several times during our lockdown for just my husband and myself. We enjoyed every bite with a nice glass of wine. I like to serve three to four large scallops per person. This is a light elegant main course that tastes great with a green salad with a citrus dressing. 
Picture
Picture
Scallops on potato galettes with leeks and peas
Picture
Print the recipe

The Recipe For Scallops on Potato GALETTES  with leeks and peas

This recipe serves four people. A mandolin will cut the potato in very thin slices. 
​
Ingredients:
 

Pea Purée 
1 ½ cups 7oz. 200g  frozen peas thawed
½-1 cup vegetable broth (the amount depends on the desired consistency of your puree)
Salt and pepper to taste

Scallops and Leeks
6 bacon slices of hickory smoked bacon
3 TBS butter, divided 
4 leeks (about 4 cups)
16 large sea scallops 
1 TBS olive oil
Salt and pepper
​
Potato Galettes 
5 TBS olive oil or more 
2  8-ounce potatoes

Directions:
This dish needs to be timed correctly. The leeks and pea purée can be made ahead of time but the scallops and potato galettes need to be done as close to dinner as possible. Warm the serving plates in the oven, and when it is time to serve, plate the food. Put the leeks on the bottom of the dish, add one or two potato galettes, and top with four scallops. Add the juices from the frying pan over the scallops. Pour the pea purée around the food and sprinkle the whole thing with bacon. It makes a stunning presentation.  

Pea Purée 
Purée the defrosted peas (10 ounces) with ½ to 1 cup of broth until smooth. Adjust the pea purée to your taste. I like mine smooth and a little runny. I used my Vita Mix to get a smooth consistency. Season with salt and pepper. This can be made one day ahead, but cover and refrigerate it. Reheat it and before serving, and thin it with broth if the purée is too thick. 

Scallops and Leeks 
Heat the oven to 200 degrees Fahrenheit to keep the food warm.

Cut the bacon into ½-inch slices and sauté in a heavy large skillet over medium heat until crisp. Drain on a paper towel and keep warm in the oven.

Use only the white part of the leeks. I freeze the green part to use in making broth. If the leek is large, quarter the white part lengthwise and then slice it into small slices. Wash them in a bowl of water and drain. You want about 4 cups of leeks.

Melt 2 TBS of butter in a large frying pan, add the leeks and sauté until they they begin to soften, about 3 minutes. Add ½ cup of water, cover, and simmer until the leeks are very tender but not brown. Cook until the liquid has evaporated, stirring often, about 8 minutes. Put the leeks in an oven-proof dish and keep them warm in the oven. 

Dry the scallops on paper towels until there is no moisture left. You might have to repeat this.  Put the dry scallops on paper towels and season them on all sides with salt and freshly ground pepper. Melt remaining 1 TBS of butter with the oil in a large large frying pan over high heat until hot. Add scallops one at a time and leave them alone for about 2 minutes. This is how they get a nice sear. Turn them over for a minute or so and remove them to a plate. You want the scallops just opaque in the center.  Deglaze the frying pan with a little bit of white wine that your husband has opened and served you in a glass. Pour the juices that have accumulated on the plate with the scallops into the frying pan with the sauce.  I cook the scallops last, when I am finished with my potato galettes.

Potato Galettes
I use the same frying pan for the bacon, leeks and scallops. I wipe the pan clean in between with paper towels. For the potato galettes, I use my cast iron frying pan. Peel the potatoes and slice them into 1/16-inch-thick rounds. I used my mandoline for this. The potatoes will discolor quickly, so I prepare them as soon as they are peeled. Heat a little bit of oil in the frying pan and carefully arrange potato slices in a round circle in skillet, overlapping slightly and forming a 3 ½-4 inch circle. I made three galettes at a time. Cook until each galette is golden brown on the bottom, about 3-4 minutes. Turn the galettes over with a wide spatula (rearrange if they fall apart) and cook until potatoes are tender.  Keep the galettes warm in the oven. They are best eaten right away. If you keep them warm for a long time, they will become soft and soggy.

Guten Appetit!
recipe author unknown
adopted by©Sunnycovechef.com

​
Here are some ideas for deserts to go with this special meal. Click on the photo for the link.
Black Forest  Chocolate Mouse
Black Forest Chocolate Mouse
Poached Pears
Poached Pears
Picture
Almond Pear Tart
28 Comments
John / Kitchen Riffs link
9/26/2021 09:04:38 am

What a nice dish! I love the combo of seafood, scallops in particular, with peas. Such a nice pairing, and this is a great recipe. I 'm buying more and more seafood frozen these days, and agree the frozen seafood at Whole Foods is pretty good. Trader Joe's has some good frozen fish, too. Hope your trip to Germany happens!

Reply
Gerlinde
10/1/2021 10:35:08 am

I made it to Germany. It was pleasant, the airport and plane were not crowded. They ask for my vaccination card and I had to fill about a form prior to departure.

Reply
Tory ThomAS
9/27/2021 08:29:47 am

I just printed out your recipe! I can't wait to try it!

Have an awesome trip, Gerlinde! It will happen!

Reply
Gerlinde
10/1/2021 10:36:19 am

Tory, it was nice seeing you again. You are such a good cook, I hope you like this recipe.

Reply
melinda marvin
9/27/2021 09:25:59 am

Beautiful inspiration for a special meal, and I have most of the ingredients at home! Will make a trip to Santa Monica Seafood, fine purveyors of all fish. Enjoy your trip to Gerlinde!

Reply
Gerlinde
10/1/2021 10:38:07 am

Melinda, I wish I could make this meal for you. Maybe we can cook together the next time you visit Santa Cruz.

Reply
Pamela link
9/28/2021 05:40:48 am

Beautiful scallop dish, and I love the way you compare it to a painting. Hope you are in Germany now amidst your friends/family and having a terrific time. Can't wait to read about it!

Reply
Gerlinde
10/1/2021 10:43:31 am

I made it and I am happy to see everyone again after such a long time.

Reply
Jean | Delightful Repast link
9/30/2021 03:17:03 pm

Gerlinde, what a beautiful dish! My late sister-in-law loved scallops; wish I could make this recipe for her. I think my husband might like it as well. Hope you made it to Germany!

Reply
Gerlinde
10/1/2021 10:56:13 am

My late girlfriend liked them also and I wish I could make them for her.

Reply
Frank link
10/5/2021 05:07:53 am

What a lovely, elegant dish!

Scallops can be tricky to cook, as you point out, but if done right they're one of my favorite things to eat. Such a shame they don't sell them with the coral here in the US, that's also delicious!

Reply
Gerlinde
10/5/2021 12:32:43 pm

Thanks Frank. You are right, it’s a shame they don’t sell them here with the coral.

Reply
Karen (Back Road Journal) link
10/24/2021 01:11:21 pm

Love sea scallops and this is such a wonderful way of preparing the. They sound absolutely delicious. I hope you are having a wonderful time in Germany with your family and friends.

Reply
Gerlinde
10/27/2021 11:58:51 am

Karen, this is a great way to prepare scallops but I also love your scallop dish with corn and bacon . I have done both many times.

Reply
Healthy World Cuisine link
11/1/2021 04:45:54 am

Gerlinde, you are always making us hungry. Your scallops have that perfect sear. Love the presentation of the potatoes. So what time is dinner?

Reply
Gerlinde
11/3/2021 11:39:54 am

Thank you for the lovely comment. You are always invited.

Reply
tory thomas
11/10/2021 11:18:50 am

I made this recipe but changed the Scallops to Salmon and it was delicious! The peas were such a delight and great addition to the dish! Thank you, Gerlinde!

Gerlinde
11/11/2021 08:00:26 pm

That’s sounds delicious Tory. You are such a good, I remember all the meals you have cooked for us .

Reply
Chef Mimi link
11/14/2021 05:07:19 am

What a beautiful meal! I love everything about it!

Reply
Gerlinde
11/14/2021 08:31:02 am

Thank you Mimi , this meal is a special treat .

Reply
Ron link
11/17/2021 07:24:13 am

Hi Gerlinde, Some how I missed this one. I'm glad I found your post as we love scallops and I never tried such a recipe. I looks fantastic. I hope you got to make your trip and enjoyed your visit.

Reply
Gerlinde
11/17/2021 08:47:28 am

Ron, I am happy to hear from you . I hope you are feeling better. My trip to Sweden was postponed to June 2022 . My trip to Germany was great but I got out just in time before the Covid numbers went up.

Reply
Jeff the Chef link
11/18/2021 07:24:42 am

I love scallops! Yours look amazing!

Reply
Gerlinde
12/1/2021 07:52:02 am

Thank you Jeff

Reply
Liz link
12/1/2021 04:32:57 am

Seared to perfection!! I wish Bill loved scallops (I certainly do!), but I can save this for a night he's not home for dinner---yum, yum!

Reply
Gerlinde
12/1/2021 07:54:05 am

Not everybody loves scallops. A friend of mine who is an excellent cook made this recipe using salmon instead of scallops,

Reply
David Scott Allen link
4/10/2022 07:23:38 am

Lovely dish and presentation! When I have to use previously frozen scallops, I like to pay them dry, then let them sit in paper towels uncovered in the refrigerator to dry them out a bit. It really helps so they don’t get boiled! You have reminded me of a recipe I made years ago that I want to post! Stay tuned!

Reply
Gerlinde de Broekert
4/1/2023 03:47:35 pm

Thanks for the tip David.

Reply



Leave a Reply.

    Picture

    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


      ​STAY UPDATED!

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.
    Subscribe

    Categories

    All
    Appetizers
    Australia
    Austria
    Cakes
    Canada
    Cookies
    Cruising
    Desserts
    France
    German Food
    Germany
    Holiday Cooking
    Ice Cream
    Italy
    Jam
    Main Dish
    Miscellaneous
    Morrocco
    Party Favorites
    Pasta
    Salad
    Sauces
    Seafoods
    Seasonal Cooking
    Soup
    Stories
    Sweden
    Switzerland
    USA
    Vegan
    Vegetables
    Vegetarian
    Wanderlust

    RSS Feed

    Archives

    March 2025
    February 2025
    January 2025
    December 2024
    October 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    April 2023
    March 2023
    January 2023
    December 2022
    October 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    January 2021
    December 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    April 2013

     
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Australia
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA
    • Cruising