Sautèed Sea Scallops With Braised Leeks

The leeks are braised until they have an almost creamy texture and serve as a bed for the simple pan seared scallops.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  lbs leeks, white and light-green parts (about five)
• 2  teaspoons olive oil
• 1⁄4 teaspoon salt (to taste)
•  fresh ground black pepper
• 3⁄4 cup dry white wine
• 1⁄2 teaspoon nutmeg, fresh grated
• 1  teaspoon unsalted butter
• 6  large sea scallops, trimmed of any tough bits, cut in half horizontally to form 12 round pieces
• 3  tablespoons flour

Directions

1. Cut leeks in half lenthwise, then crosswise into thin slices. Swirl around in a large bowl of cold water to loosen any sand or dirt. Soak for about 15 minutes.
2. Heat 1 teaspoon oil in a large skillet over medium heat. Strain out the leeks and add to skillet. Season with salt and pepper to taste and stir to coat leeks. Partially cover the skillet and cook about 25 minutes, stirring occasionally. The leeks should soften but do no allow to brown.
3. Uncover skillet and add 1/2 cup of wine. Partially cover and cook 15 minutes, stirring occasionally. Season with nutmet and add remaining 1/4 cup of wine. Cook an additional 5 to 7 minutes, stirring occasionally. Leeks will be wet but no soupy. Keep warm.
4. Heat 1 teaspoon of oil and the butter in a medium skillet over medium high heat. Season the scallops with salt and pepper to taste, then dredge in flour shaking off any excess. Sear in skillet 2 minutes on one side and about 1 minute on the other, until lightly browned, in batches.
5. To serve, divide the leeks among 4 appetizer plates and arrange 3 scallops atop the bed of leeks.