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Scallops with Leek




Source of Recipe


Cliff Lowe


List of Ingredients




1 small leek
1/4 cup butter
2 Tablespoons olive oil
1 1/2 pounds bay scallops
1/4 cup medium-dry white wine


Recipe




Finely chop two tablespoons of green part of leek, and 1 tablespoon of white. Set aside.

In a skillet, over medium heat, place butter and oil and heat until butter begins to sizzle.

Sauté chopped leek in butter for about 2 minutes.

Reduce heat to medium-low, and add scallops. Sauté scallops about 3 minutes, until just opaque.

Add wine, stir through, and heat gently.

Makes 4 to 6 servings.




NOTE: If bay scallops are not available, sea scallops may be used, but should be cut into bite-size pieces before cooking.