The photo doesn’t do these justice. If those jumbo scallops were cheaper, I’d eat these all the time. Like popcorn. Or Cool Ranch Doritos. Seriously, you’ll be tempted to eat them with your hands if only to lick your fingers afterward.
Now I’m hungry.
1 lb large scallops
1 large leek, white and pale green parts only
1 cup dry white wine
1 chicken bullion cube
2 Tbs butter
1/2 cup heavy cream
1/2 tsp salt
2 Tbs fresh tarragon, minced
1 clove garlic, minced
flour for dredging
salt, hot sauce, lemon juice, to taste
Trim bottom of the leek and cut crosswise into segments about 2-1/2″ long. Cut each segment in half lengthwise. Wash any grit from the leeks, keeping the half-cylinder segements intact. Cut the leeks into sticks. There should be 3 to 4 loosely packed cups.
Melt butter in a saucepan and add wine, boullion cube and leeks. (I use a teaspoon of concentrated chicken base, like Better Than Boullion). Toss the leeks to coat with the butter and then cover tightly. Braise over low heat for 20 minutes, stirring occasionally, until leeks are very tender.
Drain leeks and return the braising liquid to saucepan. Add the cream, stir, raise the heat to medium high and reduce the liquid by about half. While the liquid is reducing, wash the scallops and dry them well. Place them in a ziploc bag with the 1/2 tsp salt and some flour. Shake well to coat. Rest scallops on a plate for 10 minutes.
When the cream mixture has reduced, add tarragon, garlic and braised leeks. Season with salt, hot sauce and lemon juice. Keep warm while cooking scallops.
In a heavy frying pan, heat 1 Tbs. butter and 1 Tbs. olive oil until very hot but not smoking. Sear the scallops for 1 minute, then turn and cook another 30 seconds. Serve atop braised leeks.
Recipe courtesy of Stephen Cooks.