Sauteed Sea Scallops With Braised Leeks

1. 1

   Cut leeks in half lenthwise, then crosswise into thin slices.

2. 2

   Swirl around in a large bowl of cold water to loosen any sand or dirt.

3. 3

   Soak for about 15 minutes.

4. 4

   Heat 1 teaspoon oil in a large skillet over medium heat.

5. 5

   Strain out the leeks and add to skillet.

6. 6

   Season with salt and pepper to taste and stir to coat leeks.

7. 7

   Partially cover the skillet and cook about 25 minutes, stirring occasionally.

8. 8

   The leeks should soften but do no allow to brown.

9. 9

   Uncover skillet and add 1/2 cup of wine.

10. 10

    Partially cover and cook 15 minutes, stirring occasionally.

11. 11

    Season with nutmet and add remaining 1/4 cup of wine.

12. 12

    Cook an additional 5 to 7 minutes, stirring occasionally.

13. 13

    Leeks will be wet but no soupy.

14. 14

    Keep warm.

15. 15

    Heat 1 teaspoon of oil and the butter in a medium skillet over medium high heat.

16. 16

    Season the scallops with salt and pepper to taste, then dredge in flour shaking off any excess.

17. 17

    Sear in skillet 2 minutes on one side and about 1 minute on the other, until lightly browned, in batches.

18. 18

    To serve, divide the leeks among 4 appetizer plates and arrange 3 scallops atop the bed of leeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.