{"id":1146,"date":"2010-02-22T05:54:09","date_gmt":"2010-02-22T13:54:09","guid":{"rendered":"http:\/\/topmomblog.com\/?p=1146"},"modified":"2010-08-07T14:52:42","modified_gmt":"2010-08-07T21:52:42","slug":"scallops-with-carmelized-leeks-and-arugula","status":"publish","type":"post","link":"https:\/\/shescookin.com\/scallops-with-carmelized-leeks-and-arugula\/","title":{"rendered":"Scallops with Carmelized Leeks and Arugula"},"content":{"rendered":"

\"Scallops<\/p>\n

I enjoy getting creative in the kitchen and that includes trying to recreate favorite dishes that I come across in my foodie adventures.\u00a0 Here’s my riff on the Scallops with Leek Confit from the underground dinner<\/a> that I wrote about last week.<\/p>\n

Chef Amy’s pan-seared scallops were served on top of\u00a0 a delicate Leek <\/span>Confit <\/span>(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<\/a>.)<\/span><\/p>\n

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.<\/p>\n

Scallops with Carmelized Leeks and Arugula<\/span><\/h2>\n

\u00bd lb. fresh or frozen-defrosted scallops<\/p>\n

2 leeks, white and light green parts cut crosswise into \u00bc” strips<\/p>\n

3 T. butter, divided use<\/p>\n

1 T. canola oil<\/p>\n

\u00bd c. dry white wine<\/p>\n

1 t. Wondra gravy flour<\/p>\n

1 c. prewashed arugula<\/p>\n

\"Scallops\"<\/p>\n

Heat 1 tablespoon butter and canola oil over med heat, add leeks, cook until lightly browned. Remove from pan.<\/p>\n

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 \u00bd cup white wine, stir to blend and sprinkle with a little gravy flour to thicken a bit.<\/p>\n

Place scallops on bed of arugula, drizzle with pan sauce.<\/p>\n

Serves 2.<\/p>\n

Enjoy \ud83d\ude42<\/p>\n