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Pan Seared Day Boat Scallops with Leeks Recipe

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This recipe for Pan Seared Day Boat Scallops with Leeks is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T olive oil
12-16 large Day Boat or Diver Scallops
2 large leeks, cleaned and cut into 2 in pieces
1 can low salt chicken broth
salt & fresh ground pepper
Directions:
Directions:
Heat oil in a large skillet. Add slice leeks, salt & pepper to moderately hot pan. Saute until carmelized (browned and soft). Remove leeks to warm dish. Add additional T of oil and heat pan to high.

Season scallops on both sides and add to hot pan. Space evenly to allow even cooking. Do not turn or move the scallops until golden brown.on each side. Sear each side for about 2 min. Do not over cook.

As scallops are browned, remove to a warm dish until all are browned. Deglaze the empty pan with chicken broth (add to hot pan) scraping all carmelized drippings together. Reduce liquid to 1/4.

Add leeks and scallops back to pan to reheat (1 min). Plate leeks, add scallops on top and drip sauce over the top.

Serve hot.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
The secret to this dish is to use Day Boat or Diver Scallops (dry) and sear them until golden brown!

 

 

 

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