Scallops with Leeks and Champagne Sauce
Appetizers • Yugoslavian
Description
Scallops with Leeks and Champagne Sauce
Ingredients
- Butter 1½ tablespoons
- Shallot 1 head
- Leek 2 pieces
- Coarse Salt to taste
- Ground Black Pepper to taste
- Dry Champagne ½ cup
- Olive Oil 1 tablespoon
- Scallops 16 pieces
- Chopped Sage Leaves 1 tablespoon
Step-by-Step Guide
Step 1
Wash the leek thoroughly and finely chop only the white part.
Step 2
In a large skillet, melt 1 tablespoon of butter over low heat. Add the chopped shallot and sauté until translucent for 5 minutes. Then add the leek and champagne, season with salt and pepper. Cook until soft for 10–15 minutes.
Step 3
In another large skillet, heat the olive oil with the remaining butter over medium heat. Season the scallops with salt and pepper, place them in the heated skillet, and quickly sauté for 2–3 minutes until golden.
Step 4
Place the leek on plates, top with the scallops, and sprinkle with parsley. Serve immediately.
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