We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Seared Scallops with an Icewine Leek Purée
Summer 2011
Icewine, scallops and leeks are a perfect complement to one another. Searing the scallops brings out their sweetness. The trick to getting a good sear is to pat the scallops dry before using them and waiting until the pan is hot and the butter is foamy before putting them into the pan.
Serves 4
1 lb (500 g) large scallops, small ligament from the side of each discarded
½ tsp (2 mL) each coarse salt and fresh cracked pepper
¼ cup (60 mL) butter, divided
1 tbsp (15 mL) olive oil
PURÉE
2 cups (500 mL) sliced leeks, white and light green parts only
1 tbsp (15 mL) fresh thyme leaves
½ cup (125 mL) icewine
¼ cup (60 mL) heavy cream
1 Pat scallops dry and season with salt and pepper.
2 In a large heavy skillet, heat butter and oil over medium-high heat until butter is melted and foamy. Add scallops and sear, turning once, until dark golden brown and just cooked through, about 5 minutes total. Transfer to a platter to rest.
3 Add leeks to same pan with thyme and icewine, scraping up any brown bits from the bottom of the pan. Reduce heat to medium-low, cover and cook leeks until they are very tender and the icewine has been absorbed, about 5 minutes. Pour in cream, and blend with immersion blender (or transfer to a blender) until smooth. Season with additional salt and pepper if desired.
4 To serve, divide leek purée over 4 plates. Add scallops, drizzling any remaining juices overtop.
Serves 4
