Seared Scallops W Crispy Leeks Recipes

PAN-SEARED SCALLOPS WITH MELTED LEEKS

Pan-Seared Scallops With Melted Leeks image

The pairing of melted leeks with juicy scallops and a spicy olive relish is elegant and original, and it comes together in just twenty minutes. Get the recipe for Pan-Seared Scallops With Melted Leeks.

Provided by Paige Grandjean

Time 20m

Number Of Ingredients 10

Ingredients

0.75 cup pitted Castelvetrano olives, torn
1 red Fresno chile, finely chopped
0.5 teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
6 tablespoons olive oil, divided
0.75 teaspoon freshly ground black pepper, divided
6 large leeks, thinly sliced (about 6 cups)
4 cloves garlic, thinly sliced
1.25 teaspoons kosher salt, divided
1.5 pounds large sea scallops, patted dry
Fresh flat-leaf parsley leaves, for serving

Steps:

Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean.
Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley.

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE

Seared Scallops with Leeks and Caviar Sauce image

Categories Herb Shellfish Scallop Leek Spring Winter Party Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

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