Make sure the pan is hot, so you get some nice colour on the scallops.
Scallops with Mushrooms, Leeks and Champagne Cream
For four people
12 scallops, U10 size untreated
2 tbsp butter
1 tbsp oil
2 garlic cloves
3/4 cup leeks, chopped, white part only
2 cups white mushrooms, diced
4 oz Champagne
4 oz 35% cream
Salt & pepper
Wash and pat dry the scallops, season with salt and pepper to your taste and set aside.
Preheat a skillet; add 1/2 of the butter and before it burns add the scallops, cook for 1 minute on each side then remove to a side plate.
Add more oil and butter to the pan and add the leeks, garlic and mushrooms, sauté for a few minutes or until the leeks are softened and then return the scallops to the pan and deglaze with the wine. Once the wine is reduced add the cream and taste for correct seasoning. Simmer for a minute or two then serve.
Courtesy Massimo Capra