Pan-Seared Scallops with Creamy Lemon Dill Leeks

How to make it

1. 1

   Pat the scallops very dry with paper towels. This helps them get a beautiful sear. Season generously with salt and pepper.

2. 2

   Wash the leeks thoroughly, then slice them into thin rounds, using only the white and light green parts.

3. 3

   In a large skillet over medium heat, add a tablespoon of olive oil or butter. Sauté the sliced leeks until they are softened and translucent, about 5-7 minutes. Do not let them brown.

4. 4

   Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low. Stir in the chopped fresh dill and the juice from half of the lemon. Season the sauce with a pinch more salt and pepper to taste.

5. 5

   While the sauce is simmering gently, heat another tablespoon of olive oil or butter in a separate skillet over medium high heat until shimmering. Carefully place the scallops in the hot pan, making sure not to overcrowd it. Sear for 2-3 minutes per side until deeply golden brown and cooked through. They should have a beautiful crust. Serve the scallops immediately, spooning the creamy lemon dill leek sauce generously over them. A sprinkle of lemon zest from the remaining lemon is a lovely finish.