- 1/3 cup coarsely chopped pecans
- 2 tablespoons butter
- 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
- Salt
- 1/2 cup dry vermouth or white wine
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 pound large sea scallops (white ligament discarded), rinsed and halved horizontally
- Pepper
- In a large skillet, toast the pecans over medium heat until fragrant. Remove from the pan and set aside.
- In the same skillet, melt the butter over medium heat. Add the leeks, season with 1 teaspoon salt and cook, stirring frequently, until soft, 8 to 10 minutes. Add the vermouth and cook until reduced by two-thirds. Stir in the cream and mustard and cook, stirring, until heated through. Lay the scallops in the pan and cook for 1 minute, then flip over and cook until they just turn white, 2 to 3 minutes longer. Season with pepper and sprinkle with the toasted pecans.