Scallops need little to supplement
By Stephanie Witt Sedgwick
Special to The Washington Post
Big, fresh sea scallops are so good on their own that they need little accompaniment. Here, I use a simple bed of braised leeks to serve as both base and sauce. The leeks complement the sweet scallops without overwhelming their delicate flavor.
After removing the tough muscle clinging to each scallop, I halve the scallops to make each one into 2 rounds. That makes it easy to sear them quickly without the risk of overcooking. The leeks are sauteed over low heat, which gives them an almost creamy texture even though very little oil (and no butter) is used. The wine adds a little acid; the freshly grated nutmeg adds depth.
SAUTEED SCALLOPS ON BRAISED LEEKS
Fill a large bowl with cold water. Cut the leeks in half lengthwise, then cut each half crosswise into thin half-moons. Place in the bowl and stir to separate the leek pieces and loosen any sand or grit. Soak for 15 minutes.
Heat just enough oil (about 1 teaspoon) to lightly coat the bottom of a large skillet over medium-low heat.
Scoop the leeks out of the cold water with a strainer and add them to the skillet (discard the soaking water).
Add a pinch of salt and pepper to taste and stir to combine. Partially cover the skillet, leaving the lid slightly ajar, and cook, stirring occasionally, for about 25 minutes, so the leeks soften but do not brown; increase the heat to medium as needed.
Uncover and add 1/2 cup of the wine. Partially cover the skillet; cook, stirring occasionally, for 15 minutes. Uncover and add the nutmeg and the remaining 1/4 cup wine. Reduce the heat as needed; cook, stirring occasionally, for 5 to 7 minutes. The leeks should be moist but not soupy. Keep warm over low heat.
Heat the remaining teaspoon of oil with the teaspoon of butter in a medium nonstick skillet over medium-high heat.
Season the scallops lightly on both sides with salt and pepper to taste.
Place the flour on a plate, then use it to lightly coat the scallops on both sides. Shake off any excess flour, then place half of the scallops in the skillet and cook for about 2 minutes, until lightly browned; turn them over and cook for 1 minute or so, just to sear the second sides. Transfer to a plate; repeat with the remaining scallops.
To serve, divide the leeks among individual plates, forming a bed for the scallops. Arrange 3 scallop pieces on each portion.
Serves 4.
NUTRITION Per serving: 228 calories, 13 g protein, 32 g carbohydrates, 3 g fat, 1 g saturated fat, 21 mg cholesterol, 278 mg sodium, 4 g dietary fiber, 8 g sugar
