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Seared Scallops on Creamy Leeks with Red and Orange Pepper Coulis

By Chef John Ash

A delicious dish from the sea. Seared sea scallops with a red and orange pepper coulis – this appetizer is sure to please.

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    Serves 2

    Total Time 45 minutes

    Prep Time 15 minutes

    Difficulty Level Medium


    6 large Sea Scallops, rinsed and patted dry

    3 fresh leeks, sliced, washed, drained

    4 tbsp of clarified butter

    1 tbsp all purpose flour

    4 oz heavy cream

    4 ounces chardonnay

    1 red bell pepper

    1 orange or yellow bell pepper

    Kosher salt

    Black pepper


    1. Over grill or open gas flame, char peppers until skin blisters. Peel peppers and dice. Puree in blender, adding Sonoma-Cutrer Chardonnay. Heat nonstick skillet on stove top, add 2 tablespoons butter.

    2. Add leeks to hot skillet, cook until soft, about 5 minutes. Add flour, stir well, and then add heavy cream. Season with salt and pepper and reserve, keeping warm. Heat another skillet, add rest of butter and add scallops when pan sizzles.

    3. Cook on one side for one minute, then turn over and sear other side additional minute. Scallops should be cooked all the way through, continue cooking in a pan if necessary. Place scallops on top of creamy leeks and drizzle with pepper coulis. Season to taste.

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