Bay Scallops with leek sauce,
wilted spinach over somen noodles.
We love any combination of this recipe with salmon as well... These are all made very quickly, and quite tasty! The leek sauce is so worth it... we serve the scallops over the somen noodles, add in as much spinach as each person likes, top it off with the leek sauce and stir it all together... I would have taken a photo, but it all disappeared very quickly... and was told to go write down what I did immediately! So there... I did. ;-) with a full happy, belly!
3 TBS Butter
3 Leeks, well washed, chopped into 1/2" rounds (white and light green only)
1/3 C dry white wine
1/3 heavy cream
3Tbs finely chopped fresh chives
1/4 c chicken stock
Melt butter in a medium skillet, over med/high heat. Add leeks, simmer, stir occasionally, 5 minutes, add wine, simmer until leeks are tender, about 4 minutes. add cream and chives, season with salt and pepper, remove from heat, and add to the blender and blend until smooth.
2 TBS butter melted
1 container of spinach, washed and dry.
2 garlic cloves
Coat pan with olive oil, garlic press to garlic gloves... sautee about 1 minute, don't let garlic burn... add spinach, drizzle with olive oil and stir with a wooden spoon until all coated, cover and let simmer on high for about 2 minutes, uncover, stir until all is wilted. Remove from pan, drizzle butter over it and stir... add salt and pepper to taste.
1.25 lbs of bay scallops
2 TBS butter
drizzle of olive oil
Coat pan with oil and one TBS of butter, heat until hot, add scallops, heat for 1 minute then turn them over for one more minute...
Remove from heat to serve sprinkle with Sea salt.
2 bundles of Somen noodles
Heat a pot of water enough for two bundles of somen noodles... Boil water, add noodles, and cook for 2 minutes... drain and rinse well. serve.