| Difficulty Level:    | Serves 4  | Prep Time: 10 min  | Cooking Time: 25 min |

The light flavor of leeks and the sweet, clean flavor of Sea Scallops are an excellent combination to serve as a main course or a first course. Either way, it's superb!

2 Leeks
1 1/2 tsp. Unsalted Butter
Salt and Freshly Ground White Pepper
1 1/4 Cups of Warm Beurre Blanc (See Recipe Here)
Vegetable Oil Cooking Spray
How to prepare the Leek Sauce:  
  1. Preheat the oven to 450°F.
  2. Trim the root end and the stiff green ends of the leek.
  3. Split it lengthwise, white and light green parts, and rinse it under cold running water to remove any snd or dirt.
  4. Slice the leek crosswise into very thin slices. You should have about 1/2 cup of sliced leeks. 
  5. In the small saute pan, melt the butter over very low heat. Add the leeks, cover, and cook for about 6 minutes.
  6. Remove the lid and cook for 3 to 4 minutes longer or until tender.
  7. Season lightly with salt and pepper.
  8. Put the warm Beurre Blanc in a stainless-steel bowl.
  9. Transfer the leeks to the beurre blanc. Set the bowl over a larger one filled with hot water to keep warm.
How to prepare Scallops: 
  1. Spray a baking pan large enough to hold the scallops in a single layer with cooking spray.
  2. Spread the scallops in a single layer and bake for about 5 minutes, turning once or until opaque and barely cooked through.
How to assemble the dish:  
  1. Divide the sauce among 4 small plates and top the sauce with 3 scallops on each plate.
  2. Serve immediately! Enjoy!