Seared Scallops And Leeks In White Wine Recipe

I absolutely love this recipe because it perfectly blends the delicate sweetness of sea scallops with the rich, creamy sauce, making it a truly indulgent treat. The addition of leeks and a hint of lemon elevate the flavors, turning a simple meal into an elegant dining experience that’s both comforting and sophisticated.

I enjoy preparing meals that combine straightforward cooking methods with refined results, and pan-seared sea scallops fit that mold perfectly. In this recipe, I use large, meaty sea scallops and pair them with the tender, mild flavors of leeks.

The sauce is a white wine reduction, kicked up a notch in richness with the addition of cream and rounded out beautifully with a touch of lemon juice. You could easily make this dish for a dinner party and present it like this: plate the scallops, drizzle with sauce, and scatter freshly chopped parsley over everything.

Seared Scallops And Leeks In White Wine Recipe Ingredients

• Sea Scallops: High in protein and low in fat, they offer a sweet, delicate flavor and are rich in omega-3 fatty acids.
• Olive Oil: Adds healthy monounsaturated fats and acts as a flavorful base for sautéing.
• Leeks: Member of the allium family, they add a mild onion-like flavor and are rich in vitamins K and C.
• Dry White Wine: Enhances the dish with acidity, balancing flavors, and adding depth.
• Heavy Cream: Contributes to the dish’s richness, offering a smooth, luxurious texture.
• Fresh Lemon Juice: Provides a bright, tangy contrast to the creamy sauce, elevating the flavor profile.

Seared Scallops And Leeks In White Wine Recipe Ingredient Quantities

• 12 large sea scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, sliced
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped

How to Make this Seared Scallops And Leeks In White Wine Recipe

1. Take the scallops and dry them well with a paper towel. Season the scallops well on both sides with salt and freshly ground black pepper.

2. In a large skillet, over medium-high heat, combine 1 tablespoon of olive oil and 1 tablespoon of butter.

3. When the oil is shimmering and the butter is melted, add the scallops in a single layer and do not overcrowd.

4. Cook the scallops for about 2-3 minutes on each side until they form a golden crust. Take the scallops out of the skillet and put them aside.

5. Lower the temperature to medium, and put in the remaining tablespoon of olive oil and the leeks sliced into the required size. Sauté for 5 minutes until the leeks are soft.

6. Add the dry white wine and allow it to simmer for about 2 minutes to reduce slightly.

7. Add in the heavy cream and allow the mixture to cook for another 2-3 minutes, letting it thicken a little. It should be slightly thickened but not extremely so. If it’s extremely thick, you might as well have made a sauce. This is your base; stir it in.

8. Place the scallops back in the skillet and cover them with the leek and sauce mixture. Heat for 1-2 minutes, spooning the sauce over the scallops until they are warmed through.

9. Squeeze fresh lemon juice over the dish and then sprinkle it with chopped fresh parsley.

10. Immediately serve, and if you want, garnish with more parsley.

Seared Scallops And Leeks In White Wine Recipe Equipment Needed

1. Large skillet
2. Paper towel
3. Measuring spoons
4. Sharp knife
5. Cutting board
6. Tongs or spatula
7. Citrus juicer (optional)
8. Spoon for stirring
9. Plate for setting aside scallops
10. Serving dish

FAQ

• What kind of wine should I use?
  Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
• Can I substitute heavy cream with a lighter option?
  Yes, you can use half-and-half or even a milk alternative, but the sauce will be less rich.
• How do I clean leeks properly?
  Slice the leeks and rinse them under cold water, separating the layers to remove all dirt and grit.
• How can I tell when scallops are perfectly seared?
  The scallops should have a golden-brown crust and should be slightly springy to the touch.
• Can this dish be made ahead?
  It’s best served fresh, but you can prep the leeks and sauce ahead of time, then quickly sear the scallops before serving.
• What can I serve with this dish?
  Pair with crusty bread, a light salad, or roasted vegetables to complement the flavors.

Seared Scallops And Leeks In White Wine Recipe Substitutions and Variations

Olive oil in the amount of 2 tablespoons: Substitute with 2 tablespoons of grapeseed oil or sunflower oil.
If you don’t have unsalted butter, you can use ghee or clarified butter in its place. They have a similar flavor and texture and will work perfectly for this recipe.
1/2 cup dry white wine: Substitute with 1/2 cup chicken broth, or vegetable broth, plus a splash of white wine vinegar to bring the acidity that the wine would have contributed.
1/4 cup of heavy cream: Substitute with 1/4 cup of coconut cream if you want a non-dairy choice.
1 tablespoon fresh parsley, chopped: Substitute with 1 tablespoon fresh dill or cilantro, chopped.

Pro Tips

1. Perfect Sear on Scallops Ensure your scallops are well-dried with paper towels before cooking. Moisture will prevent a good sear, so aim for them to be as dry as possible.

2. Temperature Control Start with medium-high heat to sear the scallops quickly, but reduce to medium when cooking the leeks. This allows the flavors to develop richly without burning.

3. Wine Selection Choose a dry white wine that you enjoy drinking, such as a Sauvignon Blanc or Pinot Grigio, as the flavor will intensify in the sauce.

4. Even Cooking When sautéing the leeks, slice them evenly to ensure they cook at the same rate, becoming soft and tender without some pieces burning or remaining raw.

5. Balancing Flavors Taste the sauce after adding the cream, and adjust the seasoning if needed. The balance of the cream and lemon juice is crucial; too much cream can be heavy, while the right amount of lemon will brighten the dish beautifully.