In under 30 minutes, you can have this simple but impressive scallop dish on the table!
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Make sure the scallops are dry - you want a good sear on them. Sprinkle the scallops, each side, with 1/4 teaspoon salt and pepper.
When the skillet is hot, add the scallops to the pan. Cook 2-3 minutes per side or until browned. Don't overcrowd them. If you have to, cook in batches. As they're done, remove from the skillet to a plate.
Melt the 2 remaining tablespoons of butter to the skillet, still on medium-high heat. Add the mushrooms and cook for 3-4 minutes or until they're starting to brown. Add the leeks and garlic. Cook and stir for another 3-4 minutes or until the leeks are tender.
Add vermouth, stir, and cook for another 2-3 minutes, until it's almost evaporated.
Stir in the cream and bring to a boil. Cook for 1 minute. Add shredded cheese and remaining 1/4 teaspoon salt and pepper. Cook and stir about 30 seconds to melt the cheese.
Return the scallops to the skillet and cook for 1-2 minutes, just until heated through. Enjoy!
If you don't have vermouth and don't want to buy it, you can substitute white wine. It'll still be delicious!