Seared Scallops With Leeks Lemon Chilli Butter Recipes

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SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE



Scallops with Leeks and Lemon Butter Sauce image

I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.

Provided by Normaone

Categories     Spring

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

5 tablespoons butter
3 large leeks, white and pale green parts,thinly sliced
2 tablespoons water
3 cups dry white vermouth
6 shallots, thinly sliced
1/4 cup fresh lemon juice
3 fresh thyme sprigs
1 1/2 lbs bay scallops
1/2 cup butter, chilled,cut into 1/2 inch pieces
4 plum tomatoes, chopped

Steps:

  • In a large skillet over medium heat, melt butter.
  • Add leeks and 2 tablespoons water.
  • Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
  • Season and set aside.
  • Can be made a day in advance.
  • Cover and refrigerate.
  • In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
  • Strain sauce and set aside.
  • Season scallops.
  • In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
  • Keep warm.
  • In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
  • Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
  • Remove from heat and season.
  • Spoon leek mixture onto plates.
  • Spoon warm scallops onto leeks.
  • Drizzle sauce over scallops and sprinkle with chopped tomatoes.
  • Serve.

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