Seared Scallops With Leek Ribbons

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 251 calories
    • Calories 30 calories from fat
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 55 mg
    • Sodium 757 mg
    • Protein 30 g
    • Carbohydrate 14 g
    • Sugar 3 g
    • Fiber 1 g
  • April 2006

Ingredients

  1. Check 1 1/2pounds sea scallops
  2. Check 1teaspoon kosher salt
  3. Check 1/2teaspoon black pepper
  4. Check 2tablespoons olive oil
  5. Check 4 medium leeks (white and light green parts), quartered lengthwise and rinsed
  6. Check 1 lemon, cut into wedges (optional)
  7. Check 2tablespoons pesto (optional)

Directions

  1. Rinse the scallops and pat them dry with paper towels. Season them with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Heat 1 tablespoon of the oil in a cast-iron skillet over medium-high heat.
  3. Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.
  4. Wipe out the skillet and return to medium-low heat. Add the remaining oil and the leeks and toss.
  5. Cover and cook, turning occasionally, until softened, about 10 minutes. Season with remaining salt and pepper.
  6. Return the scallops to skillet to rewarm. If using, squeeze on the lemon juice or spoon the pesto over the top. Transfer to individual plates.