What You Need:
2 T unsalted butter
8 leeks, white part only cut into thin slices
2 garlic cloves, minced
2 C heavy cream
1/2 lb. bacon, cut into 1 in. pieces
1/2 t salt
1/4 t pepper
1/2 lb. fresh scallops, rinsed and patted dry
How to Make It:
Melt the butter in a skillet over low heat.
Add the leeks and the garlic to the skillet.
Cook 10 minutes, stirring often.
Adjust the temperature to medium and pour in the cream.
Cook the mixture, stirring occasionally, or until the mixture is reduce by 2/3 in volume.
Place the bacon pieces in a separate skillet.
Cook the bacon over medium heat about 8 minutes or until crisp.
Remove the bacon with a slotted spoon and set on paper towel to drain.
Save 2 T of the bacon grease.
Place the cooked bacon into the reduced sauce.
Sprinkle in the salt and pepper and stir to combine.
Place the reserved bacon grease into the skillet.
Heat over high heat until the grease just begins to smoke.
Add the scallops and cook 2 minutes being sure to stir often.
Divide the scallops onto 2 plates,
Top with bacon sauce before serving.
Shrimp or cubes of white fish such as halibut or cod can be used in place of the scallops. Any remaining sauce can be placed in a freezer bag and froze for up to 3 months.