Step 1

Rinse your scallops and dry with a paper towel

Step 2

Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.

Step 3

Rinse leeks and cut into thick rounds (about 2 inches).

Step 4

Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).

Step 5

Using a pair of cooking tongs, place leeks on the frying pan, cut side down.

Step 6

Sprinkle with some salt.

Step 7

Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.

Step 8

Simmer for an additional 4 minutes. Remove from from the pan.

Step 9

Check your pan temperature. If the pan is too hot, lower the heat slightly.

Step 10

Using the same frying pan, add the remaining tablespoon of olive oil.

Step 11

Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.

Step 12

Remove Scallops from the pan and plate with the leeks.

Step 13

Sprinkle a little salt on the scallops.

Step 14

Bon Appétit!