Scallops with Leek Risotto

Fresh Sea Scallops
2 tbs Creole Seasoning*
1-1/2 Cups Aborio Rice
2 Leeks (cleaned and sliced)†
1/2 Yellow Bell Pepper (chopped)
5 Cups Chicken Broth
1/3 Cup White Wine
2 Wedges Laughing Cow Garlic & Herb Cheese
4 tbs Canola Oil
1/2 tsp Salt/Pepper

* I use Emeril Lagasse's recipe for his "essence" creole seasoning which you can find on emerils.com
†Use mostly white section only as shown in photo below


(1.) Blot the scallops until dry, cover with creole seasonings and let stand for at least one hour before cooking. Clean leeks carefully and use only the sections shown in the photo below. (2.) Heat 2 tbs canola oil in a skillet and saute leeks and peppers until soft. Place them aside saving juices in skillet. In a separate pot warm chicken broth over low heat. (3.) In another pot, add 1 tbs canola oil and place on medium heat. Once hot, add rice stirring every few seconds to "toast" the grains. Add 1/3 cup of wine until absorbed, add in leeks and onions mixture. Then begin adding chicken stock, 1/3 cup at a time until each is absorbed before adding another. (4.) Add 1 tsp of canola oil to juices in skillet and place on high heat until "screamin'" hot (be careful)! Delicately place scallops into the pan (wear gloves or other protection) about 3 minutes per side until brown and caramelized. (5.) Once all broth is in the risotto, add two wedges of cheese and stir until mixed. (6.) Once scallops are ready, add a portion of risotto on a plate and place scallops on top!


Leekalicious!

Hint: You can always omit the wine but I like it with the scallops on top. This risotto also goes great with chicken!