Author Notes: This was a dish I made once, long ago, to teach myself how to properly sear a scallop. I thought the creaminess of the scallop would be excellent over a bed of creamy leeks. The result was so good, it became regular party fare – perfect piled in an Asian soup spoon and served with a glass of champagne. —Erin McDowell
Serves: 8-10 as an appetizer
Ingredients
Creamy Leeks
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3
tablespoons butter
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5
large leeks, washed well, thinly sliced
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1
teaspoon kosher salt, or more to taste
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3/4
teaspoon freshly ground black pepper, or more to taste
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pinch
red pepper flakes
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3
tablespoons heavy cream
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2
tablespoons creme fraiche
Seared Scallops
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20
large sea scallops, dried well
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kosher salt, as needed
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freshly ground black pepper, as needed
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2
tablespoons butter
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2
tablespoons extra virgin olive oil
Directions
- To make the creamy leeks, heat the butter in a large saute pan. Add the leeks and cook, over low heat, until very tender – 8-10 minutes.
- Season the leeks with salt, pepper, and red pepper flakes. Add the cream and bring to a simmer. Simmer for a moment until the cream thickens and becomes a homogenous part of the mixture, 1-2 minutes. Stir in the creme fraiche. Keep warm.
- Season the scallops with salt and pepper on both sides. In another large saute pan, heat the butter and olive oil over medium high heat. When the pan/fat is hot, add the scallops (presentation side down). Cook, undisturbed, until the scallop is golden around the edges, about 2 minutes. Turn the scallop and cook on the other side just until the scallop is cooked through, 1-2 minutes more (depending on the size of the scallop). Serve immediately over a bed of creamy leeks.