Big, fresh sea scallops are so good on their own that they need little accompaniment. Here, I use a simple bed of braised leeks to serve as both base and sauce. The leeks complement the sweet ...

In today’s recipe, leeks and shallots cooked in white wine and a bit of butter form a bed for seared scallops. 1. In a large skillet, melt 1 tablespoon butter over low heat. Add shallots and ...

Take off the heat, then add a few good slices of the butter mix to the pan, spooning it over the scallops as it melts. 4. To serve, wind a nest of warm leeks in the centre of four plates ...

Combine sugar and water on low to medium heat, cook until brown and small bubbles form. Immediately add white wine and white wine vinegar. Reduce for 6-8 min. Remove from heat, add shallots and ...

Cook slowly for one hour. Infuse for 6 hours, and strain (You can use a chinois). -Cook scallops with butter then place them on the plate. Add the baby leeks, truffles shavings and chicken jus.

Add the leek and garlic, season with salt and pepper and cook very slowly until softened, but not coloured - about 20 minutes. 2. Meanwhile, clean and trim the scallops, setting the shells and roe ...

Simmer until leeks are tender. Set aside. In large nonstick skillet, heat oil and remaining butter over high heat. Season scallops with salt and pepper. Add scallops to skillet in single layer.

I've been told that Safeway no longer carries them. Bay Scallops with Melted Leeks and Creme Fraiche Makes 4 servings Using a very sharp knife, slice the leeks into very thin rounds. Put 2 ...

This recipe combines the delicacy of scallops with the sweetness of leeks. To make it even more festive and crunchy, it's wrapped in brick pastry, creating a light, gourmet aperitif. Easy to make ...

Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches ...