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1
Fill a large bowl with cold water. Cut leeks in 1/2 lengthwise and then each half crosswise into thin half moons. Place in the bowl and stir to separate the leek pieces and lossen any sand or grit. Soak for 15 mins.
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2
Heat just enough oil (about 1 tsp) to lightly coat the bottom of a large skillet over med-low heat.
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3
Scoop the leeks out of the cold water with a strainer and add them to the skillet (discard the soaking water).
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4
Add a pinch of s & p to taste and stir to combine.
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5
Partially cover the skillet, leaving the lid slightly ajar, and cook, stirring occasionally, for 25 mins so the leeks soften but do not brown; increase heat to med if needed.
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6
Uncover and add 1/2 c wine. Partially cover the skillet; cook, stirring occasionally, for 15 mins. Uncover and add the nutmeg and remaining 1/4 c wine. Reduce heat as needed; cook stirring occasionally for 5 - 7 mins. Leeks should be moist but not soupy. Keep warm over low heat.
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7
Heat remaining tsp of oil with the tsp of butter in a med non-stick skillet over med-high heat.
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8
Season the scallops lightly on both sides with s & p to taste.
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9
Place flour on a plat, then use it to lightly coat the scallops on both sides. Shake off excess flour and place half of the scallops in the skillet and cook for about 2 mins until lightly browned; turn them over and cook for 1 minutes or so, to sear the second sides. Transfer to plat and repeat with remaining scallops.
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10
To serve, divide the leeks among the plates forming a bed for the scallopes. Arrange 6 scallop pieces on each portion.
