Pan Seared White Wine Diver Scallops and Leeks make for a delicious and elegant French-inspired appetizer. The sweet, buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve. Le Chef had this dish on his menu in the South of France years ago and I was so happy to learn to make it with him at home.
Scallops can be intimidating but they are much easier to cook than you think. If the fish counter at your local fine grocery carries fresh scallops, c'est magnifique! Depending on where you live, frozen scallops can be easier to come by and will taste beautifully if you allow them to fully defrost in the fridge.
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Ingredients for White Wine Scallops and Leeks
- 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
Equipment Needed:
- A good non stick Frying Pan. I use this All clad pan every. single. day.
- Kitchen Tongs are very useful for skillfully flipping the leeks over. Le Chef taught me to always use tongs.
How to make white wine scallops and leeks
- 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.
- Bon Appétit!
Scallop Searing Tips
- Pat the scallops down with a paper towel before cooking to get a good sear on the scallop.
- Let the olive oil get hot before adding the scallops for that nice brown sear
- Washing leeks can be a little tricky, remove the first few layers of the leek, chop off the ends and the tough, dark green parts before rinsing under running water.
- Scallops are best when they are not over cooked. They should look pearly white inside.
What to serve with White Wine Scallops and Leeks
This recipe is delicious on it's own as a light meal or when served as an elegant starter.
To make it a main course I suggest serving with Le Chef's Mashed Potatoes (deliciously creamy!) or else a light salad such as La Salade Mentonnaise - a delicious Fennel, Orange and Artichoke Salad with Pine Nuts
I personally love scallops, even more than crab or lobster to be honest. Have you tried cooking scallops at home? I hope you will give them a try, they are easier than you think!
Other French seafood dishes you will enjoy by Le Chef's Wife
Mediterranean Branzino with Vierge Sauce
Lobster Mac and Cheese Gratinée
FAQS
Trim the tough green tops and the root end, then rinse thoroughly to remove any hidden sand. Cut them into thick rounds so they caramelize gently in the pan.
This elegant dish is wonderful as a light appetizer, or served with creamy mashed potatoes or a fresh salad for a simple yet refined meal.
Large sea scallops or diver scallops are ideal. Their generous size allows them to develop a beautiful golden crust while staying tender and buttery inside.
If you make this recipe I would be so grateful if you leave a star rating and a comment below. I love hearing from you!
Au plaisir,
Le Chef's Wife
ALL ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (8 and 5) and I run a marketing company and a non-profit in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment below.
I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!
White Wine Scallops with Leeks Recipe
- Prep Time: 5 minutes
- Cook Time: 16
- Total Time: 21 minutes
- Yield: 2 portions 1x
- Category: starters
- Cuisine: French
Description
Pan Seared Scallops and Leeks in White Wine make for a delicious French-inspired appetizer. The buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve.
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
Instructions
- 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.
- Bon Appétit!
Notes
Drying your scallops before frying them creates for a nice, brown sear.
Sel de Camargue can be substituted with of sea salt if needed
White Wine can be substituted with vermouth, pastis or Champagne if that is what you have open!
Hadley says
I can't wait to make this recipe, but first I just had to say that this recipe exemplifies the beauty of simple, French cooking. There are FIVE ingredients, and look at how beautiful and delicious it turns out. Love it. Bookmarked, and I will try it this winter!