Seared Scallops and Leeks With Champagne Cream Sauce

By Joelene

Ingredients

• 1 large leek
• 2 tablespoons butter, divided use
• 1 cup champagne or white wine
• 1 / 3 cup heavy cream
• 1 teaspoon lemon zest
• 12 large sea scallops (about 10 ounces total), thawed if frozen
• Salt and pepper

Preparation

Step 1

Trim root tip and stalks from leek. Cut white part in half lengthwise, then slice. Rinse well to remove any dirt. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add leeks and cook until tender, stirring occasionally, about 20 minutes. Add champagne, cream and lemon zest. Bring to a boil and cook until mixture reduces by half, 3 to 4 minutes. Pour leek mixture into small bowl and set aside. Increase heat to medium and add remaining butter. Add scallops to skillet and sprinkle with salt and pepper. Saute until just cooked through and golden brown, about 3 minutes per side. Transfer to plate. Top with leeks and sauce. Serve immediately.