Seared Scallops with Leeks and Ginger


Serves 3-4

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.

Pairing Suggestions

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