CHARLOTTE, NC (WBTV) - If you like scallops, culinary expert Heidi Billotto says this recipe is a must-try.
It is perfect for the New Year because it uses a celebration staple, champagne. The recipe follows:
SCALLOPS AND LEEKS IN CHAMPAGNE SAUCE
Recipe by Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com
4 leeks, white part only
1 Tbsp. butter
1 Tbsp. minced shallot
2/3 cup champagne
Salt and pepper
¼ cup heavy cream
1 Tbsp. extra virgin olive oil
12-16 sea scallops
Fresh minced flat leaf parsley
Clean the leeks and cut them into a chiffonade. Sauté shallot in butter until soft, add leeks, sauté to soften just a minute or two. Season with salt and pepper, then add the champagne. Cook over medium high heat until leeks are tender and the champagne has reduced to about one half its original volume..
In another pan, Heat the olive oil until it is aromatic. Sear scallops one minute on each side. Season with salt and pepper to taste.
To serve: Plate the leeks first, top with scallops. Add the heavy cream to finish the champagne sauce, adjust seasonings to taste and drizzle sauce over leeks and scallops. Garnish with a sprinkling of fresh minced parsley.
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