Pan Seared Scallops With Leek And Tarragon Creme

Pan Seared Scallops With Leek And Tarragon Creme
Recipe adapted from www.foodtv.ca


Serves: 6

18 large scallops
2 tablespoons vegetable oil
Salt and pepper

1 tablespoon butter
1 tablespoon olive oil
4 shallots, sliced
2 leeks, white part only, sliced
3 cloves garlic, minced
1 cup white wine
1/2 cup 35% cream
2 tablespoon grated Parmesan cheese
1 bunch fresh tarragon
Frisée greens for garnish
1 baguette
1/4 cup olive oil

In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.

In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops. To the pan, add butter and a dash of olive oil. Sauté shallots and leeks until fragrant, about 6 minutes. Add minced garlic and sauté for another 2-3 minutes. Add white wine, scraping up any stuck bits. Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper.

Lightly toss frisée with a pinch of salt and a drizzle of olive oil. Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person.