Provencal Scallops and Leeks

This dish was inspired by Roger Verge, the famous chef from Moulin du Mougin in the South of France. His light touch yet luxurious cuisine was a hallmark of the freshness of Provencal food and what I think truly brought Nouvelle Cuisine to great recognition. This dish says all of that and more!

This dish can also be served as an appetizer by using only scallop per person. You may not want to cheat anyone out of the same amount of leeks however. They are that good!

PROVENCAL SCALLOPS AND LEEKS

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Prep Time 30 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 4 small Leeks (white parts only)
• 4 oz Unsalted Butter
• ½  cup  Vermouth
• ¼  cup Water
• ¼  cup Heavy Cream
• Salt
• White Pepper
• 8 Diver  Sea Scallops
• Chervil Sprigs, for garnish

Instructions

 

• Cut the leeks in half lengthwise and rinse thoroughly under cold water opening up the layers of the leeks to make sure no sand or dirt remain.
• In a wide, deep straight-sided covered skillet, place the leeks, butter, vermouth and the water. Over medium-high heat, bring the leeks to a simmer, cover and lower the heat to the lowest setting. Let the leeks simmer very slowly for 20 minutes, checking on them and stirring occasionally. Add the cream, stir to incorporate and raise the heat to medium heating the cream through and reducing the mixture slightly. Season with the salt and white pepper. Keep covered until serving.
• While the leeks are simmering, pat the scallops to very dry, rub with a tiny bit of olive oil and season with salt. In a non-stick skillet over high heat, place the scallops in the pan presentation side down and leave to sear for exactly 3½ minutes without moving them. They will form a nice crust on that side. Flip for only 30 seconds longer on the other side and remove from the pan immediately.
• To present, in warm, deep and broad bowls, place one-quarter of the leeks into each bowl making sure to distribute all of that luxurious cream from the leeks over the top. Top with two scallops each and top each scallop with the chervil garnish.

Nutrition

Carbohydrates: 2gProtein: 1gFat: 29gSaturated Fat: 18gCholesterol: 82mgSodium: 17mgPotassium: 11mgSugar: 1gVitamin A: 927IUCalcium: 16mg

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