From Greece With Love - Scallop And Leek
From crainny 16 years ago
- 30 minutes to make
- Serves 4
My friend who lives in Greece was bragging about this one until she got me to try it out. I think it's French in origin, but she swears it's Greek. It's all Greek to me... main thing it's insanely tasty and easy to make. Read more I am all for international food connections! See less
Ingredients
- 1 to 1-1/2 lbs fresh scallops shopping list
- 2-3 large leeks, trimmed (see picture) shopping list
- 1 to 1-1/2 cup heavy cream shopping list
- 4 tbsp butter shopping list
- 1/2 to 1 cup of white cooking wine shopping list
- salt and pepper to taste shopping list
How to make it
- Rinse leeks well, cut in half length-wise, and slice into thin long strips, also lengthwise - the whole point is to let them be like spaghetti in thickness and length.
- In a shallow wide-mouth saucepan or deep skillet, melt half of the butter over medium heat
- Saute leeks over slow heat constantly stirring to avoid browning
- Meanwhile, in a separate skillet, melt the rest of the butter and saute scallops over medium heat until they soak all the butter up.
- At that point, add your wine, heat through, and continue sauteing over low heat until wine reduces almost entirely.
- Add salt and fresh ground pepper to taste
- When all the wine is gone, add scallops to leeks.
- Add cream at this point, heat through and simmer over very low heat until cream thickens
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- Serving suggestion: serve in large scallop shells, scrubbed clean and dried. Place leeks first in a manner of spaghetti - forming a little nest and then place scallops on top of the leeks.
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- O-PA!
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" It was excellent "