Best Seared Scallops W Crispy Leeks Recipes

Seared Scallops With Cabbage and Leeks image

Provided by Derf2440

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well
1 lb green cabbage, halved lengthwise, cored and thinly sliced corsswise (about 1/2 a medium head)
1/3 cup low sodium chicken broth
coarse salt
fresh ground pepper
12 large sea scallops, tough side muscles removed (about 1 pound)
sliced lemon (to garnish)

Steps:

Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

Nutrition Facts : Calories 165.7, Fat 10.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 207.5, Carbohydrate 11.4, Fiber 3.2, Sugar 4.5, Protein 7.6

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.