Seared Sea Scallops In A Vodka Leek Sauce Recipes

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SEARED SEA SCALLOPS IN A VODKA LEEK SAUCE



Seared Sea Scallops in a Vodka Leek Sauce image

Printed in In Style magazine, May 1998. It is a recipe from Lola's in L.A. A restaurant and bar that is frequented by the stars.

Provided by Bren in LR

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons sweet butter, divided
8 large sea scallops
1 leek, cleaned, trimmed and diced (white part only)
1/4 cup vodka
salt and pepper (to taste)

Steps:

  • Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute), leaving center of scallop under cooked.
  • Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened, 3-4 minutes.
  • Add vodka and return scallops to pan. Cook until vodka is reduced, 1-2 minutes.
  • Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.

SEARED SCALLOPS WITH PAN SAUCE



Seared Scallops With Pan Sauce image

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Provided by Mark Bittman

Categories     Seafood     Shellfish     Scallop     Butter     Quick & Easy     Dinner     Chive     White Wine

Yield Serves 4

Number Of Ingredients 8

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

Steps:

  • Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
  • Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
  • Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
  • Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
  • Variation:
  • Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
  • Cooks' Notes
  • Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
  • Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
  • Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
  • Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE



Seared Scallops with Leeks and Caviar Sauce image

Categories     Herb     Shellfish     Scallop     Leek     Spring     Winter     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

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.

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