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Poached Scallops With Leeks and Carrots

Poached Scallops With Leeks and Carrots
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Serves 4| Hands-On Time: | Total Time:


  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.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 227Calories From Fat 41%
  • Fat 11g
  • Sat Fat 1g
  • Cholesterol 33mg
  • Sodium 455mg
  • Protein 16g
  • Carbohydrate 17g
  • Fiber 3g
  • Sugar 5g
What does this mean? See Nutrition 101 .

Quick Tip

Food Processor
Instead of chopping the parsley, garlic, and pine nuts by hand, you can pulse them in a food processor with 1 tablespoon of the oil.

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