SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
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.
SCALLOPS WITH LEEKS
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 LEEKS AND LEMON BUTTER SAUCE
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
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.
SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
- Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.
More about "scallops with leeks in champagne sauce recipes"
CREAMY LEEKS WITH SCALLOPS RECIPE - THE ENGLISH GARDEN
2014-10-29 Season the raw scallops with sea salt and pepper, and then fry in a hot pan with olive oil for two minutes on both sides. The scallops should be brown and crispy on the outside, but still soft and moist on the inside. Spoon …
From theenglishgarden.co.uk
From theenglishgarden.co.uk
SCALLOPS AND LEEKS - RECIPE | SPICE TREKKERS
Method. 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.
From spicetrekkers.com
From spicetrekkers.com
PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE
2019-02-07 Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet. Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or …
From thefoodcharlatan.com
From thefoodcharlatan.com
SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE RECIPE. | PRODUCE RECIPES ...
Jan 5, 2012 - This Pin was discovered by Sandy Jumper. Discover (and save!) your own Pins on Pinterest
From pinterest.co.uk
From pinterest.co.uk
SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE | RECIPE | CHAMPAGNE …
Mar 18, 2015 - Scallops with Leeks in Champagne Sauce. When the auto-complete results are available, use the up and down arrows to review and Enter to select.
From pinterest.co.uk
From pinterest.co.uk
SEARED SCALLOPS WITH CHAMPAGNE SAUCE - UCOOK RECIPE
Recipe Categories. Appetizers Appetizers; Barbecue and Griling Barbecue and Grilling; Beverages Beverages; Breads and Muffins; Breakfast and Brunch; Brunch Brunch; Buffet; Causual Party Casual Party; Cooking for a Crowd
From ucook.com
From ucook.com
SEARED SCALLOPS WITH CHAMPAGNE SAUCE RECIPE - SPAIN ON A FORK
2018-01-04 Instructions. Season 12 scallops with sea salt and freshly cracked black pepper on both sides. Finely mince 1 clove of garlic, finely dice a 1/4 of an onion and finely chop 2 tablespoons of fresh parsley. Heat a small non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil.
From spainonafork.com
From spainonafork.com
SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE | RECIPE | LEEK RECIPES, …
Jan 6, 2014 - Scallops with Leeks in Champagne Sauce. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.ca
From pinterest.ca
SEA SCALLOPS AND LEEKS IN CHAMPAGNE SAUCE - FRENCH WOMEN …
Melt the butter in a large pan. Add the shallot, and cook over medium heat for 5 minutes. Add the leeks and Champagne, season with salt and pepper to taste, and let “sweat” 10 to 15 minutes, until the leeks are tender. In a separate pan, warm the oil over medium-high heat. Reduce heat to medium, and sear the scallops 1 minute on each side.
From frenchwomendontgetfat.com
From frenchwomendontgetfat.com
SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE - GLUTEN FREE RECIPES
If 76 cents per serving falls in your budget, Scallops with Leeks in Champagne Sauce might be a great gluten free, primal, and vegetarian recipe to try. One portion of this dish contains around 1g of protein, 8g of fat, and a total of 112 calories. This recipe serves 4. new year eve will be even more special with this recipe. If you have olive ...
From fooddiez.com
From fooddiez.com
SEARED SCALLOPS RECIPE WITH CHAMPAGNE SAUCE - FOOD NEWS
Pour Champagne sauce into pan and heat over medium-high heat, scraping up browned bits. Whisk in the butter. Season to taste with additional salt and pepper if desired. 5. To serve, place 3 scallops on each of 8 small plates. Spoon sauce around and over scallops. Top with reserved leeks and pomegranate seeds and chives, if using.
From foodnewsnews.com
From foodnewsnews.com
SEARED SCALLOPS WITH CHAMPAGNE SAUCE RECIPE | HOT APPETIZERS
Seared Scallops with Champagne Sauce. 1. In a large pan over medium-high heat, heat 2 1/2 Tbsp. of the oil. When oil is shimmering, add leeks and cook, stirring occasionally, until golden, about 10 minutes. Using a slotted spoon, transfer leeks to a plate lined with paper towels. Sprinkle with 1/4 tsp. of the salt and set aside.
From hannaford.com
From hannaford.com
SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE FOOD- WIKIFOODHUB
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
From wikifoodhub.com
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love