Ahh…lovers…
I realize Valentines Day is over, but here’s a little story about the happenings. A short story.
I had a whole menu planned for the special night.
It got late. I made a killer appetizer with Erik’s help that turned into dinner. With lots of wine, and home made truffles at the end. What I thought was going to be an appetizer turned out to be a great, simple fresh meal – that made me feel way less guilty for consuming a bit more wine than planned.
You can still make this for an app, but I would suggest giving it a go as a main, paired with some nice white wine or bubbly, and a small, decadent dessert.
How sexy is that?
Yes, Martha is the sh*t…from Martha Stewart
Scallops with Leeks in Champagne Sauce
Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon minced shallots
- 2 large leeks, white parts only, well washed and thinly sliced crosswise
- 1/2 cup dry champagne
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- 16 sea scallops, rinsed and patted dry
- 1 tablespoon finely chopped fresh flat-leaf parsley
Instructions
- In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
- In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.
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