1/2 leek, halved and sliced
1 TB capers
1 garlic clove, grated
1 ts olive oil
1/4 cp pinot grigio
1/2 ts agave nectar (for sweetness)
5 sea scallops, fresh, padded dry
1 tb butter
Sautee leeks in olive oil until slightly wilted. Add white wine, garlic, capers, salt and pepper, and agave nectar. Stir, and sautee until liquid is almost evaporated.
In another skillet, heat butter and sear scallops from both sides, 2 minutes each. Season with salt and pepper.
Serve scallops on bed of leeks. Enjoy!