Scallops with Leeks in Champagne Sauce

STORY

In the mood to seduce someone special or are you yearning for a special meal for yourself? In less time than it takes for delivery, you will have a delectable meal. Just pop open a bottle of champagne… and use a half cup of it in this recipe. I leave it you to sort out what to do with the rest of the bottle.

RECIPE

• Prep Time: 5 -10 minutes
• Cook Time: 20 – 25 minutes
• Total Time: 30 – 35 minutes

TOOLS

• large skillet
• wooden spoon
• plate
• paper towels
• wooden spatula or tongs
• platter

INGREDIENTS

1 1/2 tbsp salted butter
1 large leeks, white parts and a tiny bit of the greens, well washed and thinly sliced
1/2 cup dry champagne
1/2 tsp of Kosher salt
1/4 tsp freshly ground pepper
8 large sea scallops, rinsed and patted dry
1/2 tbsp olive oil
1 tsp fresh flat-leaf parsley, finely chopped

METHOD

1. In a large skillet, melt 1 tablespoon butter over medium heat.
2. Add leeks and cook until leeks are tender.
3. While leeks are cooking, dry scallops with paper towel and season with salt and pepper on both sides.
4. Add champagne and cook for about 2 minutes; season with a pinch of Kosher salt and pepper.
5. Remove leeks from the skillet and place on a platter.
6. Heat 1/2 tbsp of olive oil and remaining 1/2 tablespoon butter over medium-high heat.
7. Add scallops to skillet in a single layer (do not crowd), and cook until a golden brown crust develops on both sides (about 4 minutes per side).
8. Remove scallops from pan and set on top of of leeks and shallots.
9. Sprinkle with parsley and serve immediately.

Seduce!