Pan-Seared Scallops with Leeks and Champagne Sauce

This elegant starter is delicious and simple to make. Succulent scallops are served with a creamy champagne sauce. It's decadent enough to serve at Christmas.

1½ Tbsp. unsalted butter
1 Tbsp. shallots, minced
2 large leeks, white parts only, well washed and thinly sliced crosswise
½ cup dry Champagne
sea salt
black pepper, freshly cracked
1 Tbsp. extra-virgin olive oil
16 sea scallops, rinsed and patted dry
1 Tbsp. fresh flat-leaf parsley, finely chopped

In a large skillet, melt 1 Tbsp. butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10-15 minutes.

In a large nonstick skillet, heat oil and remaining ½ Tbsp. butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides.

Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

Makes 4 servings.