Rating: 3.46 stars
24 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

24 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
02/09/2011
It says serves 4. But these are Valentine recipes, ya? 4's a crowd. Make it for 2 and it's enupgh for an entree. Sounds lucious.
Rating: Unrated
02/05/2011
I am not sure if this is supposed to be a main dish or a starter, but I would definitely serve it as a starter. It's a perfect light dish before a main course. Very light, quite flavorful, and definitely something I would made again.