enter email to subscribe to the wrightfood feed
A Random Image
online prescription solutions
online discount medstore
pills online
buy lorazepam without prescription
xanax for sale
buy xanax without prescription
buy ambien without prescription
ambien for sale
buy modafinil without prescription
buy phentermine without prescription
modafinil for sale
phentermine for sale
lorazepam for sale
buy lexotan without prescription
bromazepam for sale
xenical for sale
buy stilnox without prescription
valium for sale
buy prosom without prescription
buy mefenorex without prescription
buy sildenafil citrate without prescription
buy adipex-p without prescription
librium for sale
buy restoril without prescription
buy halazepam without prescription
cephalexin for sale
buy zoloft without prescription
buy renova without prescription
renova for sale
terbinafine for sale
dalmane for sale
buy lormetazepam without prescription
nobrium for sale
buy klonopin without prescription
priligy dapoxetine for sale
buy prednisone without prescription
buy aleram without prescription
buy flomax without prescription
imovane for sale
adipex-p for sale
buy niravam without prescription
seroquel for sale
carisoprodol for sale
buy deltasone without prescription
buy diazepam without prescription
zopiclone for sale
buy imitrex without prescription
testosterone anadoil for sale
buy provigil without prescription
sonata for sale
nimetazepam for sale
buy temazepam without prescription
buy xenical without prescription
buy famvir without prescription
buy seroquel without prescription
rivotril for sale
acyclovir for sale
loprazolam for sale
buy nimetazepam without prescription
buy prozac without prescription
mogadon for sale
viagra for sale
buy valium without prescription
lamisil for sale
camazepam for sale
zithromax for sale
buy clobazam without prescription
buy diflucan without prescription
modalert for sale
diflucan for sale
buy alertec without prescription
buy zyban without prescription
buy serax without prescription
buy medazepam without prescription
buy imovane without prescription
mefenorex for sale
lormetazepam for sale
prednisone for sale
ativan for sale
buy alprazolam without prescription
buy camazepam without prescription
buy nobrium without prescription
mazindol for sale
buy mazindol without prescription
buy mogadon without prescription
buy terbinafine without prescription
diazepam for sale
buy topamax without prescription
cialis for sale
buy tafil-xanor without prescription
buy librium without prescription
buy zithromax without prescription
retin-a for sale
buy lunesta without prescription
serax for sale
restoril for sale
stilnox for sale
lamotrigine for sale

WFD: Pan seared scallops, leeks, sage butter – I forgot the bloody Prosciutto!


A pretty darn simple, yet tasty weeknight meal. Leeks are a great winter vegetable for me. They seem rich, but aren’t really, and when slowly cooked mellow out quite a bit and are fantastic with a simple butter/herb sauce like this one.

If you ask me (and you haven’t..) Scallops top the bill for a weeknight protein. They cook in just a couple of minutes, and are a super lean source of high quality protein. I have cooked scallops a hundred different ways (ok.. exaggeration to prove a point), but my favorite is always pan seared in a little olive oil until you get a nice brown crust on em. They are also fantastic in soups too – just boiled in the broth – like in the Bouillibasse I did a week ago. OK, they aren’t cheap, fresh ones here in Seattle that are decent are going to set you back between $16 and $20 a lb, depending on where you go. I have a secret though. I normally buy really good quality frozen ones. They are half the price, and for a midweek treat, they are great.

So that is it really for this dish. The sauce is just a little butter, heated until just turning brown, mixed with a small handful of sage chiffonade (thinly sliced into strips).

 OPPS!: I forgot one thing.. This was meant to have prosciutto in with the leeks too, or rather just sitting on top of the leeks, under the scallops. Just a nice little salty crunch to the dish, to contrast with the soft leeks and scallops.

Pan seared scallops, leeks, sage butter

1lb good quality scallops – as big as you can get em.

small handful of sage leaves

3 medium leeks

4 tablespoons of butter

olive oil

salt and pepper

Start by prepping the leeks. Cut the root off, and the dark green section, and discard. Carefully remove the outer skin of the leek, and discard. Wash and pat dry. Slice into 1/2″ rounds, across the leek. Try not to break up the rounds if you can help it. Repeat for all leeks.

Lay all the sage leaves on top of each other, and roll into a tube. Using a sharp knife, cut across the roll into wafer thin slices.

In a medium saute pan over a low/medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Carefully add the leeks, flat side down, taking care not to break up the rounds. Cook these gently on one side for about 5 minutes, until just soft and lightly browned. Very carefully flip them over to cook on the other side.

In another pan, get 1 tablespoon of olive oil hot over a high heat. Add the scallops flat side down, and cook for just a couple of minutes. Flip the scallops, and cook for a couple of minutes more. Make sure you don’t move them around at all – you want them to nicely brown (they can go even crustier than shown here..)

When the leeks are done, remove them carefully from the pan, and keep warm. Add the rest of the butter to the pan and when melted, add the sage. Stir until just browning.

Quickly put the leeks on a plate, top that with the sage butter, then finally pile on the scallops. Get stuck in straight away, this dish is 100x better when really hot.

Share and Enjoy:
  • Digg
  • del.icio.us
  • Facebook
  • Google
  • co.mments
  • E-mail this story to a friend!
  • LinkedIn
  • StumbleUpon
  • Technorati
  • TwitThis

4 Responses to “WFD: Pan seared scallops, leeks, sage butter – I forgot the bloody Prosciutto!”

  1. You’re so right, this does look darn simple and tasty! BTW- We just had lunch and will only visit your site after a meal now. Not at midnight any more because you kill us!

  2. We’re back. We had scallops for dinner the other night at a “higher end ” restaurant and it was rubbery(sigh) . We thought of this post and had to return for the better meal. So when is this cookbook coming out ?

  3. Nina says:

    Love your scallops…

    Ps…you’ve been tagged

  4. matt wright says:

    White on Rice – That is too bad. It is actually really hard to screw up scallops if you ask me. First off, you have to make sure you get good ones. Fresh are better if you ask me, but I have had excellent frozen scallops too. Secondly, you have to make sure they are washed well, you don’t want any grit in them – and it can sit in all the little creases in them. And finally is the cooking. What you have to remember is that you can eat scallops raw, so there really is no need to overcook them. For an average sized scallop, they only take about 5 minutes maximum to cook. Just sear them on both sides, in a really hot pan with olive oil, and job done.

    Cookbook – I have to get off my lazy **** and send it off to a few more publishers. I have a couple in mind, and hopefully will send it off this week. It is tough if you aren’t a well known chef these days. Fingers crossed though.

    Have a go at cooking scallops yourself. They are easy to cook, and taste fantastic when cooked properly.