Scallops and Leeks with White Wine
- 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
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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