- 1 TBSP Unsalted butter
- 1 TBSP Olive oil
- 1 Leek, Trimmed & cut into thin strips
- Sea Salt & Black Pepper
- 8 Scallops, Corals removed
- 1 TBSP Peanut Oil
- 1/4 Cup Destin Local Honey, such as Clover
Scallops are best cooked simply and are particularly delicious drizzled with tallow tree or clover honey and broiled. Honey can lose some of its beneficial qualities when cooked, so consider spooning a little extra raw honey over the scallops before serving. For an even quicker version, leave out the leek and top the cooked scallops with thinly sliced scallions.
- Melt the butter with the oil in a nonstick skillet over medium heat and gently sauté the leek for 5 minutes, or until soft. Season with salt and pepper to taste and set aside.
- Slice each scallop in half horizontally
- Prepare 4 cleaned scallop shells or gratin dishes by brushing the inside with peanut oil. If using shells, wrap a strip of foil around the edges to protect them, and remove before serving.
- Place the shells/dishes in the broiler pan, divide the leeks among them, then top the leeks with 4 scallop halves on each shell and drizzle with the honey.
- Preheat the broiler to high. Broil for 2-3 until the scallops are just beginning to caramelize.
- Serve in the shells or dishes with a lemon wedge, and the chervil scattered over.
- 1 Lemon, Cut into quarters
- 2 TBSP Fresh Chervil Leave