Scallops and Leeks with White Wine

By Joelene

Ingredients

• 1 1/2 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

Preparation

Step 1

In a large skillet, melt 1 tablespoon butter over low heat. Add shallots and leeks, and cook until translucent, about 7 minutes. Add wine; season with salt and pepper. Simmer until leeks are tender, about 10 minutes. Set aside.

In a large non-stick skillet, heat oil and remaining 1/2 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.

Makes 4 servings.