2 lb sea scallops
3 c julienned leeks, white part only
3T unsalted butter
4T white wine
1T safflower oil
1T parsley, minced
1 c heavy cream
¼ c white wine
3 t fresh ginger, grated
½ t salt
¼ t white pepper
pinch of nutmeg
In a large covered pan, cook leeks in 2T butter & wine over low heat until translucent, about 15 minutes. Uncover & remove from heat. Peel off small side muscle attached to scallop & reserve. Combine cream, ¼ c wine, ginger, salt, pepper & nutmeg in a small pan. Add side muscle trimmings and simmer. Reduce by 1/3 (about 15 minutes). Strain & add to leeks.
Heat a non-stick pan over high heat & add remaining butter & oil. When foam subsides, add scallops a few at a time & sear for a few seconds on each side until light brown in places. Be sure not to cook all the way through. Remove from pan & continue until all are seared. Add scallops and cooking liquid to leeks and gently reheat until scallops are just firm to touch (about 1 minute). Serve 3-4 as a first course, garnished with parsley.
Bouchard Aîné & FilsBeaune 1er Cru “Clos du Roi”The Cuvée Signature range is a selection of reputed single vineyards villages, Premier and Grand Crus from the Côte de Nuits and the Côte de Beaune principally. Harvested, made and aged by our winemaker, they are produced in very limited quantities.
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Raymond R Collection Chardonnay $60/CaseThe R Collection Chardonnay is sourced from the finest vineyards throughout California, with each area adding a unique layer into the overall taste profile. Minimally intrusive winemaking techniques allow the true California terroir to shine through in every glass poured and bottle enjoyed. Shipping to OH and NJ is prohibited.