Surf and Turf: Scallops with Beurre Blanc and Rack of Lamb with Rosemary and Garlic

Ingredients:

Braised Leeks

• 1 large leek, trimmed and washed
• 2 tablespoons butter
• Zest of half a lemon
• Salt and black pepper
• 2 cups chicken broth

Rack of lamb with rosemary and garlic

• 1-2 tbsp. butter
• 1 small rack of lamb, cut in half (about 3 ribs per half), bones trimmed
• 1 large clove of garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup panko breadcrumbs
• 1-2 sprigs of rosemary, leaves finely chopped
• 1 tbsp. l. olive oil
• 1 tbsp Dijon mustard

Scallops with Beurre Blanc

• 12 scallops
• 3/4 cup white wine
• 1/4 cup white wine vinegar
• Juice of half a lemon (about 1 tbsp)
• 1 small shallot, finely diced
• 110 g chilled butter, cut into pieces
• 1 tbsp. heavy cream
• 1 tbsp chopped fresh tarragon

Preparation:

1. Braised Leeks: Cut the leek in half lengthwise and then crosswise into 10cm pieces.
   
   Heat a heavy skillet over medium-high heat and add the butter until melted. Add the leeks, cut side down, and cook for a couple of minutes. Turn over, season with lemon zest, salt, and black pepper, and add the broth. Bring to a simmer and cook until the pan is dry and the leeks are tender, 20 minutes.
2. Rack of lamb: Preheat oven to 220°C.
   
   In a small skillet over medium heat, melt the butter. Add the garlic and stir for a few seconds, then add all the breadcrumbs and rosemary. Cook, stirring, until fragrant, 2 minutes. Set aside.
3. Heat olive oil in a small skillet over medium-high heat. Make scores in the fatty portion of the meat. Add the rack of lamb to the skillet and sear until golden brown, 1-2 minutes per side. Let cool slightly, then brush the entire surface with Dijon mustard. Sprinkle with the breadcrumb mixture, pressing firmly to adhere. Place the rack of lamb, fat side up, on a baking rack set on a baking sheet and place in the oven. Roast until medium-rare (130°F), about 8 minutes. Let rest for 10 minutes.
4. Scallops with beurre blancClean the scallops, removing the stems. Set aside.
   
   Place a small saucepan over medium heat and add the white wine, white wine vinegar, lemon juice, and shallots. Bring to a simmer and cook until the liquid has reduced to a few tablespoons, 10-12 minutes. Reduce the heat to low and whisk in the butter, piece by piece, until completely melted. When you reach the last piece, remove the pan from the heat, season with salt and white pepper, stir in the cream, and add the tarragon. Set aside until ready to serve. If you need to reheat, reduce the heat to very low.
5. Heat a small skillet over medium-high heat and add a drizzle of olive oil. Pat the cleaned scallops dry thoroughly with paper towels, then season with salt. Cook the scallops until almost opaque, 1-2 minutes per side. Remove from the pan and place on a paper towel until ready to serve.
6. Arrange the leeks and rack of lamb on a plate. Serve with the scallops and a drizzle of beurre blanc.