Appetizer

Pan-Seared Scallop & Brown Butter Leek Nest with Bottarga Dust

Name: Pan-Seared Scallop & Brown Butter Leek Nest with Bottarga Dust
Prep time: 6 min
Cook time: 13 min
Total time: 19 min
Yield: 2 servings
Ingredients: 2 large dry-pack scallops (U10 size, about 150g total), patted very dry; 2 medium leeks (white and pale green parts only), halved lengthwise and cut into thin half-moons; 3 tablespoons unsalted butter, divided; 1 clove garlic, minced; ¼ cup dry white wine or vermouth; 1 tablespoon fresh lemon juice; ½ teaspoon bottarga (salted mullet roe), grated on microplane; Fine sea salt and white pepper; 1 small sprig fresh dill or flat-leaf parsley

A single large diver scallop, pan-seared until golden and barely kissed on each side, rests on a delicate nest of buttered leek that's been cooked down until sweet and nearly melting. A whisper of bottarga (salted fish roe) adds a briny, oceanic punctuation that makes this feel restaurant-worthy in under 20 minutes.

259calper serving 6gprotein 15gcarbs 18gfat 6min prep 13min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this