Seared Scallops With Leek Ribbons

Seared Scallops With Leek Ribbons
Christopher Baker
Top with pesto or squeeze fresh lemon over the scallops to brighten up the dish.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1 1/2
pounds
sea scallops
1
teaspoon
kosher salt
1/2
teaspoon
black pepper
2
tablespoons
olive oil
4
medium leeks (white and light green parts), quartered lengthwise and rinsed
1
lemon, cut into wedges (optional)
2
tablespoons
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.
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 30 %
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 55 mg
  • Sodium 757 mg
  • Carbohydrate 14 g
  • Fiber 1 g
  • Sugar 3 g
  • Protein 30 g
What does this mean? See Nutrition 101.

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