Diver scallops Leeks Sel de Camargue Olive oil White wine
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. Heat one tablespoon of olive oil over medium high heat.
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.
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