Saturday, December 22, 2012

Seared Scallops and Creamed Leeks

Last night Bryan and I celebrated our Christmas together at home since we will be traveling to Minnesota for the holidays! I absolutely love our early Christmas date nights that have sort of become our mini-tradition! We leisurely enjoyed a full menu of delicious food, a cocktail, wine, music in the background, candles lit all around us, and presents!

On the appetizer menu: goat gouda and crab salad served with crackers, and veggie pot stickers served with 2 different dipping sauces of hot chili sauce and soy sauce.

On the dinner menu: seared scallops with creamed leeks, and roasted, seasoned sweet potatoes and onions (not pictured).

This fall, we ate at a restaurant and my entree was served with creamed leeks, which I had never had before and absolutely loved! Being an avid leek lover, I tried my best to find a recipe that could mimic what I ate at the restaurant so that I could make them at home. Finally, I had found a recipe that looked great, and I wanted to save it for a special night. Served with seared scallops, it was perfection!

Oh my gosh, the seared scallops were like buttah and the creamed leeks were insanely delicious. Paired together, it was the perfect bite and we could not stop raving at how good everything tasted! I think this dinner might have to become our traditional Christmas dinner!

I had never made seared scallops at home before, so I followed this tutorial, and they turned out perfectly!

Creamed Leeks
Adapted from Epicurious

Makes: 4 servings

3 1/2 lb leeks, root ends trimmed
2 cups coarse fresh bread crumbs
3/4 tsp salt
3/8 tsp pepper
3/4 stick (6 tbsp) unsalted butter
1 cup heavy cream

Preheat oven to 450 degrees.

Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2 inch pieces. Wash leeks thoroughly, and drain.

Cook bread crumbs with 1/4 tsp salt and 3/4 tsp pepper in 3 tbsp butter in a skillet over moderate heath, stirring until crisp and pale golden, 3-4 minutes. Remove from heat.

Cook leeks with remaining 1/2 tsp salt and 1/2 tsp pepper in remaining 3 tbsp butter in a large skillet over moderately low heat, stirring occasionally until tender, about 12 minutes.

Transfer leeks with a slotted spoon to an oven save dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.

Serve and enjoy!