I put this over organic rice pasta, but any pasta, rice or just served by itself would work.
|Sea Scallops with Mushroom and Leeks
1 Tablespoon butter
2 Tablespoons olive oil, divided
1 cup sliced mushrooms
2 leeks, finely sliced
1/2 cup grape tomatoes
1/4 cup white wine
1/4 cup chicken stock
3 Tablespoons sour cream
2 Tablespoons fresh parsley, chopped
sea salt and pepper, to taste
drizzle of Meyer lemon olive oil, optional
In a large saute pan over medium heat, add 1 Tablespoon of olive oil and 1 Tablespoon butter. Add mushrooms and saute, add leeks and cook until softened. Add tomatoes and saute several minutes. Add wine and stock and cook until reduced. Remove pan from heat and add sour cream and parsley, salt and pepper. Cover and set aside.
In another saute pan over medium high heat with 1 Tablespoon olive oil, add seasoned scallops and cook 2-3 minutes each side. Remove and place on top of mushroom and leek mixture.
Serve over pasta.
Drizzle of Meyer lemon olive oil, if desired.