Sautéed scallops, chunky leeks with sorrel cream

                                                  Recipe

Step 1: Chunky leeks

• For 6 servings, trim 3 large leeks.  

• Slice small cylinders a touch larger than your scallops, and rinse out grit under cold water.  Drain well.  
• Melt 1 T butter in a medium pot (with a thick base) and add leeks, standing on end.  Crowd together in a single layer. 
• Cover and soften over low heat about 20 minutes with a bay leaf and 4 sprigs fresh thyme, with no stirring (breaks up the shape of the leeks.)  
• Add a couple spoons of water or dry white wine if necessary to keep from burning on pot bottom.  
• Once leeks are tender and cooked, add 2 T. chopped fresh dill, chives or tarragon. (We used chives.)  
• Optionally add 1/4 C cream.  Bring to simmer just before serving, thinning with a little water if necessary.  Season with sea salt. 

Step 2:  Sorrel cream

• Finely mince 1 shallot and place in small pot with 1 T. melted butter.  
• Soften over low heat, covered, 5 minutes with no browning.  
• Add 1 C. heavy cream, 1 bay leaf, and bring to simmer.  
• Meanwhile, slice finely about 20 fresh sorrel leaves and add to cream, simmering 5 minutes.  
• Season and add a sprinkle of water if sauce is too thick.

Step 3:  Sautéed scallops

• Clean and trim the scallops, 3 per person. 

• Heat 1 T. butter in a non-stick pan until foaming stops, but before smoking, and place scallops in pan.  (Be careful to leave space between each scallop to allow for better browning)
• Optionally, toss in the zest from one lemon during last minute of frying.   
• Depending on size, sauté about 3 minutes first side to brown nicely, then 1/2 minute on the other side.  
• Season with coarse sea salt, and a squeeze of lemon, and serve. 

Step 4 : Ready to eat

• Arrange 3 leeks standing up on plate, faced by 3 scallops, and between the two rows, some sorrel cream. 
• We dressed up some lamb's lettuce with olive oil to add some freshness to the plate.