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Seared Scallops With Leek Ribbons

Seared Scallops With Leek Ribbons
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Serves 4| Hands-On Time: | Total Time:



  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.
May, 2006

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 .

Quick Tip

Scallops contain a lot of moisture, so pat them dry with a paper towel before searing for better browning.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.