Best 3 Scallop And Leek Recipes

SCALLOP AND LEEK SOUP

Steps:

• In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
• Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
• Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
• Add the milk and cream, cook for another 3-5 minutes or until heated through.
• Remove bay leaf and serve.

SCALLOP AND LEEK RECIPE

Steps:

• # Rinse leeks well, cut in half length-wise, and slice into thin long strips, also lengthwise - the whole point is to let them be like spaghetti in thickness and length. # In a shallow wide-mouth saucepan or deep skillet, melt half of the butter over medium heat # Saute leeks over slow heat constantly stirring to avoid browning # Meanwhile, in a separate skillet, melt the rest of the butter and saute scallops over medium heat until they soak all the butter up. # At that point, add your wine, heat through, and continue sauteing over low heat until wine reduces almost entirely. # Add salt and fresh ground pepper to taste # When all the wine is gone, add scallops to leeks. # Add cream at this point, heat through and simmer over very low heat until cream thickens # - # Serving suggestion: serve in large scallop shells, scrubbed clean and dried. Place leeks first in a manner of spaghetti - forming a little nest and then place scallops on top of the leeks.

SCALLOP, LEEK, AND MUSHROOM CHOWDER

Steps:

• Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 5 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add leeks and shallot and cook, stirring frequently, until soft, 3 to 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add mushrooms and thyme and cook until mushrooms are soft but not browned, another 3 to 5 minutes. Add 1/2 sherry and stir until reduced by about half, about 5 minutes more.
• Melt butter in a large soup pot over medium heat. Add flour and stir to create a paste. Slowly whisk vegetable stock into the flour mixture until fully incorporated and smooth. Add milk and stir to mix fully. Transfer mushroom mixture from the skillet to the soup pot, being sure to scrape all of the glaze from the skillet as well. Add ginger, salt, and pepper to taste, keeping it mild for now. Add an additional dash or 2 of sherry to the soup, if desired.
• Bring soup to a boil, about 5 minutes. Add scallops and boil for 3 minutes; test one to be sure they are cooked before serving. Stir in cooked potatoes and season with additional salt, pepper, and cayenne pepper as desired.