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Serves
8-10 as an appetizer
Author Notes
This was a dish I made once, long ago, to teach myself how to properly sear a scallop. I thought the creaminess of the scallop would be excellent over a bed of creamy leeks. The result was so good, it became regular party fare - perfect piled in an Asian soup spoon and served with a glass of champagne. —Erin Jeanne McDowell
Ingredients
- Creamy Leeks
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3 tablespoons
butter
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5
large leeks, washed well, thinly sliced
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1 teaspoon
kosher salt, or more to taste
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3/4 teaspoon
freshly ground black pepper, or more to taste
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pinch
red pepper flakes
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3 tablespoons
heavy cream
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2 tablespoons
creme fraiche
- Seared Scallops
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20
large sea scallops, dried well
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kosher salt, as needed
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freshly ground black pepper, as needed
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2 tablespoons
butter
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2 tablespoons
extra virgin olive oil
Directions
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To make the creamy leeks, heat the butter in a large saute pan. Add the leeks and cook, over low heat, until very tender - 8-10 minutes.
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Season the leeks with salt, pepper, and red pepper flakes. Add the cream and bring to a simmer. Simmer for a moment until the cream thickens and becomes a homogenous part of the mixture, 1-2 minutes. Stir in the creme fraiche. Keep warm.
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Season the scallops with salt and pepper on both sides. In another large saute pan, heat the butter and olive oil over medium high heat. When the pan/fat is hot, add the scallops (presentation side down). Cook, undisturbed, until the scallop is golden around the edges, about 2 minutes. Turn the scallop and cook on the other side just until the scallop is cooked through, 1-2 minutes more (depending on the size of the scallop). Serve immediately over a bed of creamy leeks.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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