Recipe:
1. In a large skillet, melt the butter and sauté the leeks, cremini mushrooms, garlic, bay leaf and shallots for about 4 minutes.
2. Add the scallops and sauté for 4 minutes more.
3. Deglaze with the white wine and lemon juice.
4. Cook until half the wine has evaporated, about more 2 minutes, then add the cooking cream.
5. Season the scallops with sea salt and freshly ground black pepper to taste, and reduce the sauce slightly.
6. Sprinkle with the fresh chopped parsley and serve with warm crusty Italian garlic bread.
Cooking tip:
Sliced fennel can be used in this recipe, instead of leeks.
For more information on how to cook scallops, visit this page.
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