Poached Scallops With Leeks and Carrots

Poached Scallops With Leeks and Carrots
 Marcus Nilsson
Cook the scallops gently in a mixture of white wine and water for tender, flavorful results.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

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

 

Sara Quessenberry
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 41%
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 33 mg
  • Sodium 455 mg
  • Protein 16 g
  • Carbohydrate 17 g
  • Fiber 3 g
  • Sugar 5 g
What does this mean? See Nutrition 101.