Scallops with Leeks and Lemon Butter Sauce
Elevate your dinner table with this elegant recipe for Scallops with Leeks and Lemon Butter Sauce, a dish that perfectly balances sophistication and simplicity. Featuring tender, golden-seared sea scallops nestled on a bed of perfectly sautéed leeks, this recipe highlights the natural sweetness of both ingredients while pairing them with a silky, tangy lemon butter sauce enriched with garlic and a hint of cream. Quick to prepare in just 35 minutes, this dish is ideal for both special occasions and weeknight indulgence. Garnish with a sprinkle of fresh parsley for a pop of color, and serve it as a light yet luxurious main course. This recipe will impress your guests with its restaurant-quality flavor and presentation while being approachable for home chefs.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 2 large Leeks
- 5 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Heavy cream
- 2 tablespoons Lemon juice
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Clean the scallops by patting them dry with paper towels. Season both sides with salt and pepper. Remove the root ends and tough dark green tops of the leeks, then slice the pale green and white parts into thin rounds. Rinse thoroughly to remove any grit and set aside.
Finely mince the garlic cloves. Chop parsley if using for garnish and set everything aside.
In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, place the scallops in the skillet without crowding and cook for 2-3 minutes on each side until they are golden brown and opaque. Remove them from the skillet and keep them warm by tenting with foil.
Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the leeks to the skillet and a pinch of salt. Sauté for 6-8 minutes, stirring occasionally, until the leeks are soft and tender. Remove the leeks and set aside.
In the same skillet, reduce the heat to low and add the remaining 2 tablespoons of butter. Stir in the heavy cream and lemon juice. Let the sauce simmer gently for 1-2 minutes, whisking to combine until smooth.
To serve, divide the sautéed leeks among plates. Place the seared scallops on top of the leeks and drizzle with the lemon butter sauce. Garnish with chopped parsley if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
