Seared Scallops with Leek Ribbons

I rocked at life yesterday.

Not only did I work a nine hour day… I vacuumed, cleaned, did the dishes, a load of laundry, did our bills for the month of April and watched two episodes of GH. Once all of that was done, I made the most incredible dinner accompanied with a bottle of Conundrum. We watched Zack and Miri Make a Porno (which was hilarious) and then did the dirty. I certainly had a Happy Hump Day!

This dinner was so, so easy and one of my top ten favorite homemade meals. Check it out:
Pan Seared Scallops with Leek Ribbons

1 ½ pounds of sea scallops
1 teaspoon of kosher salt
½ teaspoon of black pepper
2 tablespoons olive oil
4 medium leeks, quartered and rinsed
1 lemon, cut into wedges
2 tablespoons pesto

Rinse the scallops and pat them dry with paper towels. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.

Wipe out skillet and return to medium-low heat. Add the remaining oil and the leeks and toss. Cover and cook, turning occasionally, until softened, about 10 minutes. Season with the remaining salt and pepper.

Return the scallops to skillet to rewarm. If using, squeeze on the lemon juice or spoon the pesto over the top. Transfer to individual plates.

I found that the pesto added the most delightful detail to the dish. The more pesto, the better!
I served it with a side of plain couscous. Delish!