Scallops on a bed of leeks

Scallops and leeks go extremely well together.  The leeks provide a delicate but strong flavoured bed for the scallops.  A perfect dish for a starter.  With the leeks, two scallops are adequate for one person.

Preparation Time: 15 Mins

Cooking Time: 22 Mins

Total Time: 50 Mins

Ingredients

For 2 portions

12 gms            Butter       

1 clove            Garlic  - chopped     

250 gms          Leeks  - sliced         

2 tbs               Olive oil    

1                    Onion  - small, chopped finely  

1 tbs               Parsley  - chopped    

                      Pepper      

                      Salt          

4                    Scallops  - with corals

3 tbs               Wine  - dry white     

Method

Sweat the leeks, onion, garlic and parsley together in half the olive oil for 3 minutes.  Add the wine and cook covered for 15 minutes.  The wine should just have all evaporated.  If it goes to dry, add a little more wine.  If there is liquid remaining, continue to cook without a lid until the liquid has gone.  Season and stir in the butter.  Keep hot in a warm gratin dish.

In the remaining olive oil, fry the scallops for two minutes on each side.  Place on to of the leak and serve.

Wine recommendations

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Chablis

     Menetou-Salon

     Picpoul de Pinet