CHRIS RAINS / THE
CHEF & I CATERING
INGREDIENTS:
3 large scallops per person
1/4 c canola or vegetable oil
salt and pepper to taste
3 stalks leeks
1/2 lb butter
Salt, pepper and granulated garlic to taste
2 c tomatoes, chopped
1/4 c onion, chopped
1 oz. olive oil
3 garlic cloves
1/4 c brown sugar
1 c red wine
DIRECTIONS:
- Prepare your scallops by removing the side
mussel and placing them in a glass dish on paper towels top and bottom. Store in your refrigerator. Change towels every hour or so until scallops
are dry.
- Heat on stove top over medium heat - one small
stock pot and 2 large sauté pans.
- Chop tomatoes, leeks, garlic and set aside.
- In stock pot add in olive oil, onions and
garlic. Sauté for 3-4 minutes until
garlic is brown, stirring constantly.
Add in tomatoes, salt and pepper and continue to cook, stirring every
few minutes for 30 minutes.
- Add in red wine, wait 1 minute then add in brown
sugar. Reduce heat to low-medium.
- Add in leeks to your hot pan, and then add in
butter. Toss them gently until butter is
melted and the leeks start to brown.
When brown, reduce heat to a simmer and season with salt, pepper and garlic.
- Turn heat up on your last pan to medium
high. Add in canola oil.
- Season your dry scallops with salt and pepper.
- Add in scallops one at a time, 1- inch
apart. Cook over medium high heat for 4
minutes. Turn and repeat. Scallops
should be golden brown on each side.
Serve and enjoy!
Happy Valentine's Day!
