Scallops with leek is a delightful and elegant dish that combines the delicate flavor of scallops with the sweetness of leeks. Here’s a simple recipe for scallops with leek:Ingredients:
- 1 pound fresh scallops, patted dry
- 2-3 leeks, cleaned and thinly sliced (use only the white and light green parts)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions:
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat.
- Season the scallops with salt and pepper on both sides.
- Once the skillet is hot, add the seasoned scallops to the pan in a single layer. Cook for about 2-3 minutes on each side until they develop a golden-brown crust. Avoid overcrowding the pan; cook the scallops in batches if needed. Remove the scallops from the pan and set them aside.
- In the same pan, add the remaining butter and olive oil if needed. Add the sliced leeks to the pan and sauté for about 5-7 minutes until they become tender and lightly caramelized.
- Add the minced garlic to the pan with the leeks and cook for an additional minute until fragrant.
- If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a minute or two to reduce slightly.
- Return the cooked scallops to the pan with the leeks. Gently toss them together and heat for another minute to warm the scallops.
- Taste and adjust seasoning if needed.
- Garnish the scallops with chopped fresh parsley.
- Serve the scallops with leek immediately, accompanied by lemon wedges for squeezing over the scallops if desired.
This scallops with leek dish is elegant and delicious, making it a perfect option for a special dinner or a delightful appetizer.
