Recipes

From French Women For All Seasons: A Year of Secrets, Recipes & Pleasure by Mireille Guiliano. This scallop recipe is for a real treat - perhaps a good starter for Christmas or New Year's Eve.

Serves 4

    15g unsalted butter
    1 tablespoon finely chopped shallot
    4 leeks, white parts only, thinly sliced
    150ml Brut Champagne
    Salt and freshly ground Pepper
    1 tablespoon olive oil
    16 sea scallops, rinsed and dried on paper towels
    1 tablespoon chopped parsley

Method

Melt the butter in a large pan. Add the shallot, and cook over medium heat for 5 minutes. Clean and slice the leeks. Add the leeks and Champagne, season with salt and pepper to taste, and let "sweat" 10 to 15 minutes, until the leeks are tender.

In a separate pan, warm the oil over medium-high heat. Reduce heat to medium, and sear the scallops 1 minute on each side. Be sure not to overcook the scallops (if you do they'll taste like rubber). Season with salt to taste.

Spread the leeks on a serving dish, and top with the scallops. Drizzle with the Champagne sauce, sprinkle with parsley, and serve immediately.