White Wine Scallops with Leeks
Pan Seared Scallops and Leeks in White Wine make for a delicious French-inspired appetizer. The buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve.
- Prep time
- 5 min
- Cook time
- 16 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 Diver scallops (the ones I used are 1.5 inches in diameter). If you are using smaller scallops you can use more.
- 2 Leeks
- 2 pinches of Sel de Camargue or rock salt
- 2 tablespoons of olive oil
- 2 tablespoons of white wine
Instructions
- 1
Rinse your scallops and dry with a paper towel
- 2
Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.
- 3
Rinse leeks and cut into thick rounds (about 2 inches).
- 4
Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).
- 5
Using a pair of cooking tongs, place leeks on the frying pan, cut side down.
- 6
Sprinkle with some salt.
- 7
Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.
- 8
Simmer for an additional 4 minutes. Remove from from the pan.
- 9
Check your pan temperature. If the pan is too hot, lower the heat slightly.
- 10
Using the same frying pan, add the remaining tablespoon of olive oil.
- 11
Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.
- 12
Remove Scallops from the pan and plate with the leeks.
- 13
Sprinkle a little salt on the scallops.
- 14
Bon Appétit!