cleaned, chopped leeks (2 large leeks, halved, sliced)
whole wheat flour
finely chopped parsley
lemon, zest and juice
salt and pepper, to taste
- In a large sauté pan, heat the1 tablespoon butter until melted, add the leeks and salt, and stir around to coat. Add a tablespoon of water if the pan is looking really dry. Leave the heat on medium and continue to stir every few minutes to avoid any burning, for about 15 minutes.
- Add the milk and pepper to the leeks, turn the heat to medium/low and continue to cook while you take care of your scallop business. As long as the heat is on low, you can’t really overcook them here.
- Pat the scallops dry with a paper towel and season with salt and pepper. Gently toss them around in the flour.
In another pan, let them brown on one side (about 2 minutes), gently flip to the other side and place them in a buttery part of the pan if possible (sear another 2 minutes). Add the shallot, Dijon, wine and parsley and give the pan a few shakes to move things around and allow the temperature to come back up to a simmer (again, probably 2 minutes).
- Remove the scallops to a plate, use the spoon to scrape up the bits on the bottom of the pan and stir the sauce. Pour the sauce on top of the scallops. Squeeze the lemon juice on top.
- To plate, put a big spoonful of the leeks and then the scallops on top with some of the shallot sauce goodness. Garnish with the lemon zest, fresh ground pepper and fresh parsley.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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