Seared White Wine Scallops and Leeks
Ingredients
4 Diver scallops (the ones I used are 1.5 inches in diameter). If you are using smaller scallops you can use more.
2 Leeks
2 pinches of Sel de Camargue or rock salt
2 tablespoons of olive oil
2 tablespoons of white wine
Directions
- Rinse your scallops and dry with a paper towel
- Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.
- Rinse leeks and cut into thick rounds (about 2 inches).
- Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).
- Using a pair of cooking tongs, place leeks on the frying pan, cut side down.
- Sprinkle with some salt.
- Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.
- Simmer for an additional 4 minutes. Remove from from the pan.
- Check your pan temperature. If the pan is too hot, lower the heat slightly.
- Using the same frying pan, add the remaining tablespoon of olive oil.
- Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.
- Remove Scallops from the pan and plate with the leeks.
- Sprinkle a little salt on the scallops.
Notes
- recipe from Le Chef’s Wife