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 ...

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.

A luxurious yet simple dish, this combination of seared sea scallops and creamy risotto offers the perfect balance of flavors. The sweet corn and leek risotto paired with a rich brown butter sauce ...

Add the leek and ginger and cook, stirring, until wilted, about 3 minutes. Add the stock and bring to a boil. Season with salt. Keep hot. Bake the scallops in the oven for about 30 seconds ...

Soak the sliced leeks in a large bowl of cool water, agitating them to remove dirt. Remove and pat dry. Rinse scallops, cut them in half horizontally and pat dry. Season scallops with salt and ...

Toast seeds for a minute or so to bring out their aroma and slightly darken them. Add leeks and kosher salt, and increase heat to medium. Sauté leeks until tender and browning around the edges ...

Play the USA TODAY Daily Crossword Puzzle. The appetizer round featured an interesting list of ingredients: fried gluten with peanuts, scallops, leeks and a chai tea latte. Melson decided to make ...