Scallops on a bed of leeks

Serves 4

2	tablespoons olive oil
1	shallot, chopped
2	leeks, rinsed and thinly sliced
	Salt and pepper, to taste
1/2	cup white wine
1	tablespoon creme fraiche
1	pound (about 16) scallops

1. In a nonstick skillet over medium heat, heat 1 tablespoon of the olive oil. Add the shallots and cook, stirring, for 2 minutes. Add the leeks, salt, and pepper, lower the heat, and cook the leeks on low heat, stirring occasionally, for 8 minutes.

2. Add the white wine and cook until the liquid almost evaporates. Stir in the creme fraiche and cook for 1 minute more. Transfer the leeks to a bowl; keep warm.

3. Wipe out the skillet. Add the remaining 1 tablespoon of olive oil to the pan. When it is hot, add the scallops and cook without moving for 5 minutes. Turn them over and brown the other side.

4. Divide the leeks among 4 small plates or scallop shells. Top each with 4 scallops. Adapted from Sophie Koenig