Surf and Turf: Scallops with Beurre Blanc and Rosemary Garlic Crusted Lamb Chops with Braised Leeks

Ingredients

• 1 large leek, trimmed and cleaned
• 2 tablespoons butter
• Zest of 1/2 lemon
• Salt and pepper
• 2 cups chicken stock
• 1 to 2 tablespoons butter
• 1 small rack of lamb, halved (about 3 bones each), Frenched
• 1 large clove garlic, grated or minced
• 1/4 cup fine breadcrumbs
• 1/4 cup panko breadcrumbs
• 1 to 2 sprigs rosemary, leaves finely chopped
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 12 scallops
• 3/4 cup white wine
• 1/4 cup white wine vinegar
• Juice of 1/2 lemon (about 1 tablespoon)
• 1 small shallot, finely diced
• 1 stick (8 tablespoons) cold butter, cut into chunks
• Salt and white pepper
• 1 tablespoon heavy cream
• 1 tablespoon chopped fresh tarragon
• Olive oil

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