CHEF JEFF — ONE BYTE AT A TIME: Scallops and Leeks with White Wine

• chef jeff

chef jeff

Talk about it

More...

• CHEF JEFF — ONE BYTE AT A TIME: Barbecued Ham Balls
• CHEF JEFF — ONE BYTE AT A TIME: Crockery Calico Ham and Bean Soup
• CHEF JEFF — ONE BYTE AT A TIME: Trinidadian Veggies

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, scallops and leeks with white wine, features, food, recipes, shallots, leeks