Best Scallops With Leeks In Champagne Sauce Recipes

Scallops with Leeks in Champagne Sauce image

Provided by Martha Stewart

Number Of Ingredients 8

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

Steps:

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.
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.

Scallops with Leeks image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Salt
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped

Steps:

Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

Seared Scallops with Leeks and Caviar Sauce image

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.