BAY SCALLOPS WITH LEEKS

You will love this stunning recipe! Easy and fast to prepare, the result will surprise you! Enjoy this wonderful entrée with Petit Chablis, Chardonnay from Burgundy!

Serving 4

Preparation: 15 min; cooking time: 25 min

1 lb. bay scallops

4 leeks

1 shallot, peeled and chopped

1/3 cup white wine

2 tbsp Dijon mustard

¾ cup heavy cream

3 tbsp butter

Salt and pepper

Fresh parsley for garnish

Wash thoroughly the leeks. Keep the white parts only. Cut the stalks in half lengthwise. Lay the half-stalks parallel to you on a cutting board. Cut the leeks into 3 sections, going crossways and slice them from top to bottom. The result will be a Julienne of leeks.

In a large frying pan, melt 2 tbsp of butter on medium heat. Add the shallot and cook 3 minutes. Add the leeks. Cook 10 minutes. Pour the wine, cook 2 minutes to reduce. Lower the heat to medium-low. Add the mustard and cream. Season the preparation with salt and pepper. Cook 5 minutes.

In a medium frying pan, melt 1 tbsp butter on medium-high heat. Add the bay scallops and season with salt and pepper. Cook 4 minutes.

Scoop the leeks into plates. Top with bay scallops and fresh parsley.

Bon Appétit!