Scallops and Leeks with White Wine

Scallops and Leeks with White Wine
Scallops and Leeks with White Wine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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