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Entree
Mediterranean
4 servings
10 minutes
15 minutes
6 tablespoons sweet butter
16 large sea scallops
2 leeks, cleaned, trimmed and diced (white part only)
1/2 cup vodka
Salt and fresh ground black pepper
Heat 2 tablespoons butter in a sauté pan until sizzling.
Add scallops and sear quickly (about 1 minute), leaving the center of the scallop undercooked. Remove the scallops from the pan and set aside.
Reduce the heat and add the leeks to the pan, sautéing until softened, 3-4 minutes. Add the vodka and return scallops to the pan. Cook until vodka is reduced, 1-2 minutes.
Add the remaining butter, one tablespoon at a time until the sauce has thickened. Season with salt & pepper to taste.
