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Preheat the oven to 375°F (190°C). Trim the root ends and dark-green tops from the leeks, leaving only the white and light-green portions. Halve each leek lengthwise, then rinse thoroughly under cold running water, fanning the layers to remove any grit. Pat dry with paper towels.
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the leek halves cut-side down in a single layer and sear undisturbed for 3 to 4 minutes, until the cut faces are golden and lightly caramelized.
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