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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, toast the pecans over medium heat until fragrant. Remove from the pan and set aside.

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  • In the same skillet, melt the butter over medium heat. Add the leeks, season with 1 teaspoon salt and cook, stirring frequently, until soft, 8 to 10 minutes. Add the vermouth and cook until reduced by two-thirds. Stir in the cream and mustard and cook, stirring, until heated through. Lay the scallops in the pan and cook for 1 minute, then flip over and cook until they just turn white, 2 to 3 minutes longer. Season with pepper and sprinkle with the toasted pecans.

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