If I were to start another blog, it would be called The Cooking Cabin. Because every time we visit this dream mountain home, I end up crafting way more gourmet foods than we ever bother with at home.
Sometimes the simplest and most gourmet dishes are the best, no? Like a beautiful scallop sitting on a pillow of soft leeks steaming with wine.
You don’t need a recipe for this meal, but I did one just because.
Grant declared that this is one of the top two meals I’ve made. That still shocks me, but it really is elegant in its simplicity. The butter forms to a nice buttery brown around the scallop, and the leeks become soft and mellow after steaming in the white wine.
Seared Scallops with Wine-Wilted Leeks
Ingredients (serves 2):
- 6 large scallops, patted dry
- 3 leeks, sliced into half-moons and well-cleaned
- 2 T unsalted butter, divided
- 2 T EVOO, divided
- 1/4 c. dry white wine
- Salt and Pepper
Heat a large saute pan over medium-high heat. Add 2 T butter and 2 T oil. When butter foams, add chopped leeks and season to taste with salt and pepper. Stir until leeks begin to wilt, 5-7 min. Add wine and turn heat down to medium until leeks are soft, another 5 min.
Meanwhile, heat another large skillet over high heat, adding remaining 2 Ts butter and oil. Sprinkle scallops with salt and pepper. When butter is foaming, add the scallops and sear to a brown crust on each side (middle will be rare).
To serve, spoon leeks on a plate and top with scallops, spooning cooking juices over them.
Crusty bread and a glass of wine doesn’t hurt, either…
Enjoy, friends! xoxo