Scallops and leeks with white wine

By lromito

Ingredients

• 1 1/2 T. unsalted butter
• 2 large leeks, white parts only washed, thinly slices crosswise.
• 1 T. minced shallots
• 1/2 cup dry white wine
• 1/2 t. coarse salt
• freshly ground pepper
• 1 T. olive oil
• 16 sea scallops, rinsed patted dry
• 1/2 T finely chopped fresh dill
• 2 Oranges, peeled, segmented

Preparation

Step 1

Melt 1 T. of butter in large skillet over low heat. Add leeks and shallots: cook until translucent, about 7 min. Add wine; season with 1/4 t of the salt and pepper to tast. Simmer until leeks are tender bout 10 min. Set aside

Heat the oil and remianing 1/2 T of the butter in a large nonstick skillet over high heat. Season scallops with remaining salt and pepper to taste. Add scallops to skillet in a single layer: cook until just golden on both sides, abut 5 min. Divide leek mixture among 4 plates. Top with scallops: sprinkle with dill. Garnish with orange segments.