CHEF JEFF — ONE BYTE AT A TIME: Scallops and Leeks with White WineLeeks offer a mellower flavor than their cousin, the onion.
By: Herald Staff Report,
Leeks offer a mellower flavor than their cousin, the onion, in the following recipe.
Scallops and Leeks with White Wine
1½ tablespoons unsalted butter, divided
1 tablespoon minced shallots
2 leeks, white parts only, washed well and thinly sliced
½ cup dry white wine
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
½ tablespoon finely chopped fresh dill
2 oranges, peeled and segmented
In large skillet, melt 1 tablespoon butter. Add shallots and leeks. Cook until translucent. Add wine; season with salt and pepper. Simmer until leeks are tender. Set aside. In large nonstick skillet, heat oil and remaining butter over high heat. Season scallops with salt and pepper. Add scallops to skillet in single layer. Cook until just golden brown. Divide leek mixture among 4 plates. Top with scallops and dill. Garnish with oranges.
Yield: Serves 4.
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