Scallops with Creamy Braised Leeks

by Healthy Slow Cooker Revolution

from foodeymoon.blogspot.com

1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

4 garlic cloves, minced

1 teaspoon extra-virgin olive oil

1/3 cup heavy cream

1/4 cup dry white wine

1 1/2 pounds large sea scallops, tendons removed

Salt and pepper

1/4 cup grated Pecorino Romano cheese

2 tablespoons minced fresh parsley

1. Microwave leeks, garlic, and oil in bowl, stirring occasionally, until leeks are softened, about 5 minutes; transfer to slow cooker. Stir in cream and wine. Cover and cook until leeks are tender but not mushy, 2 to 3 hours on low.

2. Season scallops with salt and pepper and nestle into slow cooker. Spoon portion of sauce over scallops. Cover and cook until sides of scallops are firm and centers are opaque, 30 to 40 minutes.

3. Transfer scallops to serving platter. Stir Pecorino into sauce and season with salt and pepper to taste. Pour sauce over scallops and sprinkle with parsley. Serve.