A recent dinner out brought home a new cooking technique for us—“melting” leeks by cooking them slowly in butter. They’re a sweet complement to sautéed scallops and pasta. Recipe below.

We’ve used leeks any number of ways here. Sautéed, puréed in soups, braised with duck legs, baked into tarts and quiches, even cooked almost whole as a side dish. But melted?

That’s how they were served with a nicely cooked piece of halibut when we ate at Frontier in Chicago’s West Town neighborhood recently. As delicious as the fish was on its own, the melted leeks took it to a whole new place. We knew we’d be trying something with them here soon. Continue reading “Butter + leeks = delicious: Scallops with Melted Leeks and Egg Noodles” →