3290 Northside Pkwy.
Atlanta, GA 30327

Seared Scallops with Leeks, Dried Tomatoes and Chicken Jus
Chef Joël Antunes of JOËL—Atlanta, GA
Adapted by

Joël Antunes's Scallops On StarChefs.comYield: 12 Servings


    Chicken jus:
  • 10 chicken thighs cut in half
  • 250 grams butter
  • 2 strips of smoked bacon
  • 10 cloves garlic, smashed
  • 2 sprigs thyme
  • ½ Tablespoon black pepper
  • 1 star anise
  • 1 Tablespoon tomato paste
  • 4 cups water
  • 1/3 liter sherry vinegar
  • 1 liter chicken stock
  • ½ liter of veal stock
    Scallops, leeks and tomatoes:
  • 48 scallops
  • 48 tomatoes
  • Oil
  • 5 cloves garlic, shaved
  • Sprigs fresh thyme
  • Salt and pepper
  • 36 leeks, trimmed
  • Butter
  • Chicken stock
  • Parmesan, grated

For chicken jus:
Sauté chicken in butter until brown. Add bacon, garlic, thyme, pepper and star anise. Cook for a few minutes then add tomato paste. When everything has a nice, rich brown color deglaze with 1 cup of water. Reduce to glaze consistency. Repeat deglazing process 3 more times adding 1 cup water after each reduction.

Next, deglaze with sherry vinegar and reduce by half. Add chicken and veal stock and reduce for 5 minutes more. Check for seasoning and if needed add a little salt and pepper. Strain and cool until needed.

For scallops, tomatoes and leeks:
Preheat oven to 200°F. Rinse scallops in cold water and dry with paper towels.

Peel tomatoes and cut in half length-wise. Place on oiled tray and sprinkle with shaved garlic, fresh thyme, salt and pepper. Bake 2 hours, flip and bake 1 hour more.

Blanch leeks until tender then shock in ice water bath.

Cook tomatoes and leeks in butter and chicken stock and add parmesan cheese at last minute.
Sear scallops in browned butter until tender but not overcooked. Place leeks on plate, then tomatoes. Place 4 scallops around and finish with hot chicken jus.

Wine Pairing:
A delicately oaky Chardonnay such as the Gruet 2003 Chardonnay from Albuquerque, New Mexico


   Published: April 2005