I enjoy getting creative in the kitchen and that includes trying to recreate favorite dishes that I come across in my foodie adventures. Here’s my riff on the Scallops with Leek Confit from the underground dinner that I wrote about last week.
Chef Amy’s pan-seared scallops were served on top of a delicate Leek Confit (Confit is a French word that is best translated as preserving. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors. You can read the complete definition of confit here.)
The leeks in my dish became a bit more carmelized, so have a more assertive flavor. After searing the scallops I deglazed the pan with some white wine for a light sauce.
Scallops with Carmelized Leeks and Arugula
½ lb. fresh or frozen-defrosted scallops
2 leeks, white and light green parts cut crosswise into ¼” strips
3 T. butter, divided use
1 T. canola oil
½ c. dry white wine
1 t. Wondra gravy flour
1 c. prewashed arugula
Heat 1 tablespoon butter and canola oil over med heat, add leeks, cook until lightly browned. Remove from pan.
Add 1 tablespoon butter to the pan. Place scallops in the pan and cook until golden brown, turn to brown other side – about 2 minutes per side for medium size scallops. Remove scallops to a plate, tent with tin foil to keep warm. Add 1 tablespoon butter to pan juices, pour in ½ cup white wine, stir to blend and sprinkle with a little gravy flour to thicken a bit.
Place scallops on bed of arugula, drizzle with pan sauce.