Seared scallops served over spaghetti with sweet leeks and a light cream finish.
180 gScallops
80 gCream
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15 gButter
120 gLeek
120 gSpaghetti
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Pat the scallops dry and slice the leek thinly.
Boil the spaghetti in salted water for 10 minutes until al dente.
Sear the scallops in cooking oil for 2 minutes per side, then remove from the pan.
Cook leek in butter for 5 minutes, add cream, then toss with spaghetti, scallops, salt, and black pepper.