1 pound large sea scallops;
1/2 cup thinly sliced leek;
1/2 teaspoon minced garlic;
2 tablespoons butter;
1 cup sliced cremini mushrooms;
1/4 cup cooking cream;
1/4 cup dry white wine;
1 tablespoon lemon juice;
1 bay leaf;
1 tablespoon chopped shallots;
1 teaspoon fresh parsley, chopped;
sea salt and pepper to taste.


1. In a large skillet, melt the butter and sauté the leeks, cremini mushrooms, garlic, bay leaf and shallots for about 4 minutes.

2. Add the scallops and sauté for 4 minutes more.

3. Deglaze with the white wine and lemon juice.

4. Cook until half the wine has evaporated, about more 2 minutes, then add the cooking cream.

5. Season the scallops with sea salt and freshly ground black pepper to taste, and reduce the sauce slightly.

6. Sprinkle with the fresh chopped parsley and serve with warm crusty Italian garlic bread.

Cooking tip:

Sliced fennel can be used in this recipe, instead of leeks.

For more information on how to cook scallops, visit this page.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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