Poached Scallops With Leeks and Carrots

5-dinners-scallops
Photo by  Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 227 calories
    • Calories 41% calories from fat
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 33 mg
    • Sodium 455 mg
    • Protein 16 g
    • Carbohydrate 17 g
    • Sugar 5 g
    • Fiber 3 g

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 4 carrots, cut into thin strips
  3. Check 2 leeks (white and light green parts), cut into thin strips
  4. Check 1/2cup dry white wine
  5. Check 12 large sea scallops (about 1 1/2 pounds)
  6. Check kosher salt and black pepper
  7. Check 1cup fresh flat-leaf parsley, finely chopped
  8. Check 1 clove garlic, finely chopped
  9. Check 2tablespoons pine nuts, finely chopped

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes.
  2. Add the wine and 1/2 cup water and bring to a boil.
  3. Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables.
  4. Reduce heat and simmer, covered, until the scallops are opaque throughout, 6 to 8 minutes. Transfer the scallops to a plate.
  5. In a bowl, combine the parsley, garlic, pine nuts, and remaining tablespoon of oil. Stir into the vegetables and broth. Serve with the scallops.