Scallops and Leeks with White Wine
Posted: Sat Jun 26, 2010 5:37 pm
Adapted from chef Philippe Reynaud, Ocean Reef Club
1½ tablespoons unsalted butter, divided
1 tablespoon minced shallots
2 large leeks white parts only washed well and thinly sliced crosswise
1/2 cup dry white wine
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1/2 tablespoon finely chopped fresh dill
2 oranges, peeled and segmented
Large skillet, melt 1 tablespoon butter over low heat. Add shallots with leeks- cook until translucent- about 7 minutes. Add wine- season with salt and pepper. Simmer until leeks are tender, about 10 minutes. Set aside.
Large non-stick skillet, heat oil and remaining ½ tablespoon butter over high heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Divide leek mixture among 4 plates. Top with scallops and sprinkle with dill. Garnish with orange segments. 4 servings.
1½ tablespoons unsalted butter, divided
1 tablespoon minced shallots
2 large leeks white parts only washed well and thinly sliced crosswise
1/2 cup dry white wine
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1/2 tablespoon finely chopped fresh dill
2 oranges, peeled and segmented
Large skillet, melt 1 tablespoon butter over low heat. Add shallots with leeks- cook until translucent- about 7 minutes. Add wine- season with salt and pepper. Simmer until leeks are tender, about 10 minutes. Set aside.
Large non-stick skillet, heat oil and remaining ½ tablespoon butter over high heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Divide leek mixture among 4 plates. Top with scallops and sprinkle with dill. Garnish with orange segments. 4 servings.