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Seared Scallops With Leek Ribbons

Christopher Baker
Serves 4 Hands-On Time: 30m Total Time: 30m

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 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.
  3. Wipe out skillet and return to medium-low heat. Add the remaining oil and the leeks and toss. Cover and cook, turning occasionally, until softened, about 10 minutes. Season with the remaining salt and pepper.
  4. 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.
May 2006
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Quick Tip

Use a paring knife to cut fruits and vegetables.

Nutritional Information

  • Per Serving
  • Calories 251Calories From Fat 30
  • Fat  9g
  • Sat Fat  1g
  • Cholesterol  55mg
  • Sodium  757mg
  • Carbohydrate  14g
  • Fiber  1g
  • Sugar  3g
  • Protein  30g
What does this mean? See Nutrition 101.

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