Scallops with leeks and champagne sauce
4 servings
40 minutes
Scallops with leeks and champagne sauce is a refined dish of Yugoslav cuisine that combines the tenderness of seafood with the exquisite aroma of champagne. Historically, such recipes emerged in regions where seafood was an integral part of gastronomy, and the influence of Western cuisine brought elegance to traditional dishes. Tender scallops, seared to a golden crust, gain depth of flavor from caramelized leeks and a silky sauce infused with champagne aroma. This is the perfect treat for festive dinners or romantic evenings, impressing with its simplicity and nobility.
1
Wash the leek well and finely chop only the white part.
- Leek: 2 pieces
2
In a large skillet, melt 1 tablespoon of butter over low heat. Add chopped shallots and sauté until translucent for 5 minutes. Then add leeks and champagne, season with salt and pepper. Cook until tender for 10-15 minutes.
- Butter: 1.5 tablespoon
- Shallot: 1 head
- Leek: 2 pieces
- Dry (brut) champagne: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
In another large skillet, heat olive oil with the remaining butter over medium heat. Season the scallops with salt and pepper, place them in the heated skillet, and quickly sauté for 2-3 minutes until golden.
- Extra virgin olive oil: 1 tablespoon
- Butter: 1.5 tablespoon
- Sea scallops: 16 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Place the leeks on plates, top with scallops, and sprinkle with parsley. Serve immediately.
- Leek: 2 pieces
- Sea scallops: 16 pieces
- Chopped parsley: 1 tablespoon
