For ➍1 kg leeks, white & light-green parts
2 ts mild olive oil
¼ ts salt & freshly ground black pepper
15 cl dry white wine
½ ts freshly grated nutmeg
1 ts unsalted butter
6 large sea scallops, trimmed of any tough bits, cut horizontally in half to create 12 round pieces
3 tbs flour
Fill a large bowl with cold water. Cut the leeks in half lengthwise, then cut each half crosswise into thin half-moons. Place in the bowl and stir to separate the leek pieces and loosen any sand or grit. Soak for 15 m.
Heat just 1 ts of oil to lightly coat the bottom of a large skillet over medium-low heat.
Scoop the leeks out of the cold water with a strainer and add them to the skillet. Add a pinch of salt and pepper to taste and stir to combine. Partially cover the skillet, leaving the lid slightly ajar, and cook, stirring occasionally, for about 25 m, so the leeks soften.
Uncover and add 10 cl of the wine. Partially cover the skillet; cook, stirring occasionally, for 15 m. Uncover, add the nutmeg and the remaining wine (avoid to make it soupy). Reduce the heat, cook, stirring occasionally, for 5 to 7 m. Keep warm over low heat.
Heat 1 ts of oil with 1 ts of butter in a medium nonstick skillet over medium-high heat.
Season the scallops lightly on both sides with salt and pepper to taste.
Place the flour on a plate, then use it to lightly coat the scallops on both sides. Shake off any excess flour, then place half of the scallops in the skillet and cook for about 2 m, until lightly browned; turn them over and cook for 1 m or so, just to sear the second sides. Transfer to a plate; repeat with the remaining scallops.
To serve, divide the leeks among individual plates, forming a bed for the scallops. Arrange 3 scallop pieces on each portion.
Read tip on cooking scallops. Read more recipes with scallops.
