Scallops with Champagne Sauce

Description

In a large skillet, melt 1 tablespoon of butter over low heat. Add shallots and cook until translucent, about 5 minutes. Add leeks and champagne, season with salt and pepper. Cook until the leeks are tender, 10 to 15 minutes. In another large skillet, heat olive oil and the remaining 1/2 tablespoon of butter over medium heat. Season scallops with salt and pepper. Place scallops in the skillet in a single layer and cook until golden brown on both sides. Remove scallops and set aside. Divide the onion mixture among 4 plates. Top with scallops, sprinkle with parsley, and serve immediately.

Instructions