Scallop And Leek Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED SCALLOPS WITH MELTED LEEKS



Pan-Seared Scallops With Melted Leeks image

The pairing of melted leeks with juicy scallops and a spicy olive relish is elegant and original, and it comes together in just twenty minutes. Get the recipe for Pan-Seared Scallops With Melted Leeks.

Provided by Paige Grandjean

Time 20m

Number Of Ingredients 10

0.75 cup pitted Castelvetrano olives, torn
1 red Fresno chile, finely chopped
0.5 teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
6 tablespoons olive oil, divided
0.75 teaspoon freshly ground black pepper, divided
6 large leeks, thinly sliced (about 6 cups)
4 cloves garlic, thinly sliced
1.25 teaspoons kosher salt, divided
1.5 pounds large sea scallops, patted dry
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
  • Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean.
  • Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley.

SCALLOPS WITH LEEKS



Scallops with Leeks image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Salt
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped

Steps:

  • Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
  • Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
  • In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
  • Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER



Scallops with

Provided by Craig Stoll

Categories     Milk/Cream     Shellfish     Sauté     Scallop     Leek     White Wine     Tarragon     Chive     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon drained capers, patted dry
2 1/2 cups dry white wine
7 whole peppercorns
3 shallots, thinly sliced
2 fresh thyme sprigs
1 bay leaf
1/4 cup whipping cream
10 tablespoons (1 1/4 sticks) butter, cut into pieces
5 leeks, chopped (white and pale green parts only; about 4 cups)
3/4 cup water
1/3 cup (packed) chopped fresh chives
1 pound sea scallops
1 tablespoon chopped fresh tarragon

Steps:

  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
  • Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
  • Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
  • Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.

SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE



Scallops with Leeks in Champagne Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, well washed and thinly sliced crosswise
1/2 cup dry champagne
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
  • In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

SCALLOP AND LEEK SOUP



Scallop and Leek Soup image

Make and share this Scallop and Leek Soup recipe from Food.com.

Provided by Parsley

Categories     < 60 Mins

Time 40m

Yield 3 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 small sweet onion, chopped minced
2 celery ribs, chopped, include the leaves
1 carrot, pared and chopped
1 large leek, thinly sliced (white and light green parts)
1/4 cup chopped parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed tarragon
1/8 teaspoon paprika
1 dash cayenne pepper, more, if desired
1 cup dry white wine
1 pint bay scallop (the really small ones)
1 cup milk
1 cup heavy cream (or half and half)

Steps:

  • In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
  • Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
  • Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
  • Add the milk and cream, cook for another 3-5 minutes or until heated through.
  • Remove bay leaf and serve.

SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE



Scallops and Leeks in Star Anise-Orange Sauce image

Categories     Citrus     Shellfish     Orange     Scallop     Leek     Anise     Bon Appétit

Yield Serves 4 as a first-course

Number Of Ingredients 8

1 cup fresh orange juice
4 whole star anise
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons peanut oil
1 tablespoon 1/2 x 1/8-inch orange peel strips (orange part only)
4 medium leeks (white and pale green parts only), cut crosswise into 1/2-inch pieces
16 sea scallops

Steps:

  • Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.

SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER



Seared scallops with leeks & lemon chilli butter image

Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests

Provided by Jane Hornby

Categories     Starter

Time 20m

Number Of Ingredients 9

4 young, but not baby leeks leeks , trimmed
12 scallops , roes on or off
1 tbsp light olive oil
lemon wedges, to serve
250g pack butter , softened
1 red chilli , deseeded and finely chopped
2 garlic cloves , crushed
zest 2 lemon
bunch parsley , leaves chopped, plus extra to serve

Steps:

  • For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
  • Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
  • Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
  • To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.

Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium

More about "scallop and leek recipes"

SCALLOP AND LEEK RECIPE - GREAT BRITISH CHEFS
scallop-and-leek-recipe-great-british-chefs image
Web Jun 2, 2015 3 hours 40 minutes This aesthetically stunning scallop and leek recipe from David Everitt-Matthias is a beautifully harmonious dish …
From greatbritishchefs.com
Category Starter
Total Time 3 hrs 40 mins
Estimated Reading Time 4 mins


SCALLOPS AND LEEKS - RECIPE | SPICE TREKKERS
scallops-and-leeks-recipe-spice-trekkers image
Web 1 Wash the scallops and pat dry with a paper towel. Place the scallops in a bowl with the olive oil. Add salt and pepper and mix well. 2 Heat a large pan on high heat. Add the scallops and spread them evenly in the pan. …
From spicetrekkers.com


CURRY-SEARED SCALLOPS WITH CREAMY LEEKS | CANADIAN LIVING
curry-seared-scallops-with-creamy-leeks-canadian-living image
Web Aug 1, 2012 In saucepan, melt butter over medium-high heat; add leeks, 1/3 cup water, pepper and all but a pinch of the salt. Cook, stirring occasionally, until tender, about 10 minutes. Reduce heat to low; stir in …
From canadianliving.com


PAN-SEARED SCALLOPS WITH MUSHROOMS & LEEKS – THE …
pan-seared-scallops-with-mushrooms-leeks-the image
Web Melt the 2 remaining tablespoons of butter to the skillet, still on medium-high heat. Add the mushrooms and cook for 3-4 minutes or until they’re starting to brown. Add the leeks and garlic. Cook and stir for another 3-4 …
From thebeardedhiker.com


SIMPLE PASTA WITH LEEKS AND SCALLOPS RECIPE ON FOOD52
simple-pasta-with-leeks-and-scallops-recipe-on-food52 image
Web Jan 25, 2011 Ingredients 1/2 pound linguine 2 medium leeks, washed and thinly sliced (the white and light green parts only) 2 tablespoons butter 1/3 cup white wine 1/4 cup freshly grated Parmesan 1/2 pound sea …
From food52.com


LEMON GARLIC FETTUCCINE WITH LEEKS AND SEARED …
lemon-garlic-fettuccine-with-leeks-and-seared image
Web Jul 21, 2016 1 bunch asparagus (trimmed) 2 – 3 cloves garlic (minced) juice of 1 lemon 1 tbsp. butter 1/2 cup dry white wine (a pinot grigio or savvy b)
From honestcooking.com


CREAMY LEEKS WITH SCALLOPS RECIPE - THE ENGLISH GARDEN
creamy-leeks-with-scallops-recipe-the-english-garden image
Web Oct 29, 2014 Method: Wash, trim and finely chop the leeks. Fry them gently in the butter and two tbsps of olive oil. Add sea salt and grated black pepper. The leeks should be soft and wilting, rather than brown and …
From theenglishgarden.co.uk


PAN SEARED SCALLOPS WITH LEEK AND TARRAGON CREME
Web Apr 17, 2007 1 Tbsp butter (15 mL) 1 Tbsp olive oil (15mL) 4 shallots, sliced 2 leeks, white part only, sliced 3 clove garlic, minced 1 cup white wine (250 mL) ½ cup 35% cream …
From foodnetwork.ca
3/5 (96)
Servings 6


SEARED SEA SCALLOPS WITH LEEK RISOTTO AND LEMON-BROWN BUTTER …
Web Aug 29, 2018 Ingredients For the Leek Risotto: 1 tablespoon (15ml) extra-virgin olive oil 1 1/2 cups (300g) Arborio or Carnaroli rice 4 tablespoons (60g) unsalted butter, divided 2 …
From seriouseats.com


SCALLOPS WITH LEEKS AND DILL RECIPE - GREAT BRITISH CHEFS
Web Scallops with Leeks and Dill Recipe - Great British Chefs Scallops with leeks and dill by Matt Worswick Starter challenging 4 4 hours With succulent scallops always a favourite, …
From greatbritishchefs.com


CREAMY LEEK SCALLOP PASTA - HAVOC IN THE KITCHEN
Web Jul 7, 2019 Dry out. In a large pan heat the oil and butter over medium heat. Add the leeks and garlic and cook 5 minutes until starting to soften. Reduce heat, cover, and cook, …
From havocinthekitchen.com


LEEK AND SCALLOP RECIPES - SUPERCOOK
Web browse 88 leek and scallop recipes collected from the top recipe websites in the world. SuperCook ... leek scallop olive oil butter white wine garlic lemon ...
From supercook.com


SCALLOPS WITH CREAMY LEEKS RECIPE ON FOOD52
Web Jan 7, 2013 Scallops with Creamy Leeks Recipe on Food52 This was a dish I made once, long ago, to teach myself how to properly sear a scallop. I thought the creaminess …
From food52.com


SEARED SCALLOPS WITH LEEK RISOTTO FROM NERDS WITH KNIVES
Web Feb 11, 2017 The recommended preparation for scallops of any size is to keep them cold, dry them thoroughly with paper towels, and salt 15 minutes before you need to cook …
From nerdswithknives.com


PAN SEARED SCALLOPS WITH FENNEL AND LEEKS - KITCHEN CONFIDANTE®
Web Apr 5, 2023 How to Make Pan Seared Scallops with Sake, Braised Fennel, and Leeks. Sauté the Fennel and Leeks. In a non-stick skillet, heat 1 tablespoon of olive oil over …
From kitchenconfidante.com


RECIPE DETAIL PAGE | LCBO
Web Add scallops and sear, turning once, until dark golden brown and just cooked through, about 5 minutes total. Transfer to a platter to rest. 3 Add leeks to same pan with thyme …
From lcbo.com


Related Search