|2||tablespoons olive oil|
|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|
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