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
Scale
- 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!