We often watch the Food Network. We like a variety of the shows they air, but mainly the contest type and the straight cooking shows. One thing that always amazes me on the contest type shows is that the judges will eat just about any type of food. I am nowhere near that adventurous. In fact, no one I know is near that adventurous! But watching those shows makes me realize that if I want to continue to write a food blog, I have to step outside of my food comfort zone and be (a bit) adventurous.
While I am not about to start eating organ meats or exotic animals, I am willing to experiment with foods I don’t normally eat, on a relatively small scale. Scallops are one of those items that I have not eaten a lot of in the past, so I was surprised to learn that they have been among the top ten seafood items consumed by Americans for decades. They are usually a dish Eric, Andrew or my mom will order when we are in a restaurant. I decided it was time to try to make a scallop dish at home. Glad we did!
Scallops & Leeks in Champagne Sauce (adapted from marthastewart.com)
Serves 4
Ingredients:
- 2 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 2 large leeks, white & light green parts, well washed and thinly sliced crosswise
- 1/2 cup dry champagne
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- 16 sea scallops, rinsed and patted dry
- 1 tablespoon finely chopped fresh flat-leaf parsley
Directions:
In a large skillet, melt 1 tablespoon of butter over low heat. Add the leeks, garlic and champagne and season with salt and pepper. Cook until the leeks are tender, about 10 to 15 minutes.
The leeks & garlic cook in the champagne.
In a large nonstick skillet, heat the oil and remaining 1 tablespoon of butter over medium heat. Season the scallops with salt and pepper.
Wash & pat dry the scallops before cooking them.
Add them to the skillet in a single layer and cook until just golden brown on both sides. Remove the scallops and set them aside.
You want a nice golden brown color to the scallops.
Divide the leek mixture between 4 plates. Top each plate with scallops and sprinkle them with parsley. Serve immediately.
Easy & elegant!
This is an elegant but easy dish, perfect for a special occasion! ~Linda
Scallops & Leeks in Champagne Sauce (adapted from marthastewart.com)
Serves 4
Ingredients:
- 2 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 2 large leeks, white & light green parts, well washed and thinly sliced crosswise
- 1/2 cup dry champagne
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- 16 sea scallops, rinsed and patted dry
- 1 tablespoon finely chopped fresh flat-leaf parsley
Directions:
In a large skillet, melt 1 tablespoon of butter over low heat. Add the leeks, garlic and champagne and season with salt and pepper. Cook until the leeks are tender, 10 to 15 minutes.
In a large nonstick skillet, heat the oil and remaining 1 tablespoon of butter over medium heat. Season the scallops with salt and pepper. Add them to the skillet in a single layer, and cook until just golden brown on both sides. Remove the scallops and set them aside. Divide the leek mixture between 4 plates. Top each plate with scallops and sprinkle them with parsley. Serve immediately.