Pan-Seared Scallops on a Bed of Leeks With Champagne

By danaheller

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Ingredients

• 4 tablespoons olive oil, divided use
• 2 large leeks (white and pale green parts only), sliced in thin vertical strips
• 1 cup brut champagne
• Salt and pepper to taste
• 3/4 cup whipping cream
• 20 sea scallops
• 3 tablespoons caviar
• 2 teaspoons chopped fresh tarragon
• Fresh tarragon leaves for garnish

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons olive oil in a heavy, large skillet over medium-low heat. Add leeks and saute until tender but not brown, about 20 minutes. Add champagne, turn up heat and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer the leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible; reserve liquid. Transfer leeks to small bowl; season to taste with salt and pepper. Return liquid to the same skillet over medium heat. Add the cream and boil until reduced to 3/4 cup, about 5 minutes. Transfer the sauce to a bowl; cool 1 hour.

Heat 1 tablespoon olive oil on medium-high heat until very hot in large nonstick skillet. Season scallops with salt and pepper. Working in batches, add scallops to skillet and saut? until just cooked through and golden brown, about 3 minutes per side for each batch. (Use remaining tablespoon olive oil if necessary.) Transfer seared scallops to plate. Spoon the leeks in 5 small mounds around the rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and chopped tarragon into the sauce. Spoon sauce into the center of each plate. Garnish each scallop with a fresh tarragon leaf.