Michel Richard's Scallop and Leek Salad Recipe
As seen on Nonstop Foodies: DC
Ingredients:
--2 large leeks (you will use the white and the pale green only)
--1 apple, julienned
--½ lemon juice
--2 oz low fat plain yogurt
--1 teaspoon Dijon mustard
--1 teaspoon olive oil
--Salt & Pepper
--1 pound Nantucket Bay Scallops
Cut the roots off the bottom of the leeks, then cut off the dark green toops. Cut the leeks lengthwise in quarters. Chop the leeks into ¼ inch pieces.
Place the leeks in a large bowl and rinse under cold water to remove the sand. Scoop the leeks out of the water with your hands or a skimmer and transfer them to a paper towel, making sure to leave the sand in the bottom of the bowl.
Steam the leeks for 10 minutes until tender. Make sure they are cooked.
Drain the leeks, and place in a bowl. Add the apple, lemon juice, the mustard, and the yogurt and mix all together. Season with salt & pepper to taste.
Place the scallops in a non-stick pan with one teaspoon olive oil. Sautee until they are warm. Be careful not to overcook the scallops. Season to taste.
To serve, divide the leek salad onto four plates. Arrange the scallops over the salad. Bon appétit!
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