Sauteed Scallops with leeks
30 sea scallops (5 each)
3 leeks, clean and sliced thin
4 Tbsp butter
4 Tbsp olive oil
Saute the leeks in a hot pan with 1Tbsp butter and 1 Tbsp olive oil, until soft, but not brown.
In the same skillet, heat again 1 Tbsp each of butter and olive oil. Add the scallops, without crowding the pan. Repeat with as many batches as needed. Cook on each side until golden, no more that a few minutes.
Plate: place some leeks on each plate, top with the sauteed scallops and sprinkle with the butter sauce that is left in the pan. Add a side of Jasmine rice