Scallops And Leeks

1. 1

   Rinse off your scallops.

2. 2

   Then add scallops to a small bowl. Cover the scallops with lemon juice, sea salt and fresh water. Let sit while you cut the leeks into thin slices (cut them halfway thru and wash well). In a large non-stick pan, add leeks, sea salt ground pepper and olive oil. Drain and gently place the scallops in the pan..careful not to let them touch. Turn them over and give them a last touch of salt and pepper.

3. 3

   Heat the pan slowly, turning the scallops all the time for about 20 minutes. When the scallops are done remove them from the pan and reduce the liquid for 5 minutes.

4. 4

   Plate and serve. I served this dish with rice, steamed zucchini and nan.

No additional tips available.