Seared Scallops with Julienned Leeks and Ginger Cream

Seared Scallops with Julienned Leeks and Ginger Cream
  1. 1 ½ pounds large sea scallops, trimmed
  2. 5 Tablespoons unsalted butter (plus additional butter if needed)
  3. 1 cup julienne leeks (white part only)
  4. 2 Tablespoons finely chopped leeks (white part only)
  5. 1 ½ Tablespoons finely chopped fresh ginger
  6. 1/3 cup dry white wine
  7. 1 Tablespoon freshly squeezed lime juice
  8. 2/3 cup heavy cream
  9. salt
  10. freshly ground black pepper
  1. Pat the scallops dry with a clean kitchen towel. In a large non-stick skillet melt 1 tablespoon of the butter over moderately high heat. Add just enough scallops to fit in the pan without crowding. Sear for 2 to 3 minutes on each side, until well browned and the centers are just cooked through. Transfer the scallops to a plate. Cover and keep warm. Repeat with the remaining scallops. Wipe out the pan with a paper towel. Melt 2 Tablespoons of the butter over medium heat. Add the julienned leeks and cook, stirring, for 4 to 5 minutes, just until the leeks begin to color. Transfer the leeks with a slotted spoon to another plate and set aside. Melt the remaining 2 Tablespoons of butter in the skillet over medium heat. Add the minced leeks and cook for 30 seconds. Add the ginger, white wine, lime juice and any accumulated juices from the scallops. Cook to reduce the liquid by one-half. Stir in the cream and cook, swirling the pan, for 3 to 4 minutes or until the sauce is slightly reduced. Season to taste with salt and freshly ground black pepper. Arrange the scallops on 4 heated serving plates. Spoon some of the sauce over the top of the scallops and garnish each serving with some of the julienned leeks.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.