Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Scallops w/Leeks in Champagne Sauce




Source of Recipe


Mireille Guiliano


List of Ingredients




1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, 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


Recipe




1. In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.

2. In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

SERVES 4