by fiveandspice
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fiveandspice's Notes:
Expand1/2 pound linguine Ask a question about this ingredient
2 medium leeks, washed and thinly sliced (just the white and light green parts) Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
1/4 cup freshly grated Parmesan Ask a question about this ingredient
1/2 pound sea scallops, with the little tough muscle bit removed Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
salt and fresh ground pepper Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
1 tablespoon chopped flat leaf parsley Ask a question about this ingredient
Heat the butter or oil in a large frying pan over medium until foaming. Add the leeks and stir to coat. Sprinkle with a little dash of salt, then turn the heat to very low and cook for 20 minutes, stirring occasionally, until they’re all wonderfully brown and caramelized. If needed, add a little water at any point if they are looking too dry.
Ask a question about this stepIn the meantime, bring a large pot of salted water to a rolling boil. Add in your pasta and cook until al dente. Reserve a bit of the cooking liquid, then drain your pasta.
Ask a question about this stepAdd the leeks to the pasta. Then, pour your wine into the pan that you cooked the leeks in, turn up the heat to medium-high, and cook for a couple of minutes, scraping the browned bits from the bottom of the pan into the liquid. Pour this over the pasta and leeks and toss everything together, adding a little pasta water to moisten, as needed. Cover lightly and set aside as you prepare the scallops.
Ask a question about this stepPat the scallops dry and sprinkle them with salt and fresh ground pepper. Heat the oil in a sautee pan over medium-high heat. Add the scallops and sear on each side until they are brown and crisped on the outside and just opaque in the middle - this only takes 2 minutes or so per side.
Ask a question about this stepDivide the pasta with leeks between two plates, then perch half of the scallops on top of each. Sprinkle the lemon zest and some freshly ground pepper over each dish. Finally garnish with the parsley, and serve. And don't forget to serve the rest of the bottle of white wine.
Ask a question about this stepThanks!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
I like how simple yet ellegant this is. I happen to also like raw leeks and thought it can also make a nice salad variation with some other pasta shape .Thanks for the idea.