Christopher Baker
How to Make It
Step 1
Rinse the scallops and pat them dry with paper towels. Season them with ½ teaspoon salt and ¼ teaspoon pepper.
Step 2
Heat 1 tablespoon of the oil in a cast-iron skillet over medium-high heat.
Step 3
Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.
Step 4
Wipe out the skillet and return to medium-low heat. Add the remaining oil and the leeks and toss.
Step 5
Cover and cook, turning occasionally, until softened, about 10 minutes. Season with remaining salt and pepper.
Step 6
Return the scallops to skillet to rewarm. If using, squeeze on the lemon juice or spoon the pesto over the top. Transfer to individual plates.