Scallops With Leeks


This simple recipe delivers seriously impressive flavor. Be sure to buy "dry" scallops--ones that have not been treated with a sulfur solution--and let them sit undisturbed in the hot pan before flipping to get a nicely caramelized crust.

8 Large Day Boat scallops
3 Tbsp Round Pond Blood Orange Olive Oil
½ bulb fennel, trimmed and sliced thin
1 small leek, halved and sliced thin
1 clove garlic, minced
¼ cup dry white wine
1 blood orange, peeled and segmented
Salt and pepper

In medium skillet, heat 2 Tbsp Round Pond Blood Orange Olive Oil over high heat. Sprinkle the scallops with salt and pepper. Add to pan and sear each side to a deep golden brown, remove and keep warm. Add remaining 1 Tbsp of Blood Orange Olive Oil to pan. Add the leeks and fennel and cook 5 minutes at low heat. Add garlic, cook another 2 minutes. Pour in wine and reduce till almost dry. Season with salt and pepper, add orange segments. Toss to coat. Place leek/fennel mixture on serving plate. Top with scallops.

Serves 2
Recipe by chef Jeffery Bernys, Napa Valley

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

Want a Peek Behind the Curtain?

Sign up for THE FEED for new features every other week.