Food Recipes Pan-Seared Scallops With Melted Leeks 4.0 (15) Add your rating & review A list of the reasons to cook this simple seafood recipe reads like a brag sheet. The pairing of melted leeks with juicy scallops and a spicy olive relish is elegant and original, and it comes together in just twenty minutes! Not to mention, this dinner is healthful, too. Pair with a crisp white wine like Vermentino or Chablis, and enjoy this restaurant-quality meal in the comfort of your own home. Shopping tip: Castelvetranos are a buttery, green variety of olive that are worth seeking out for their mild, salty flavor. If you can’t find them, Cerignolas are a decent substitute. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Published on August 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 20 mins Yield: 4 serves Ingredients ¾ cup pitted Castelvetrano olives, torn 1 red Fresno chile, finely chopped ½ teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon) 6 tablespoons olive oil, divided ¾ teaspoon freshly ground black pepper, divided 6 large leeks, thinly sliced (about 6 cups) 4 cloves garlic, thinly sliced 1 ¼ teaspoons kosher salt, divided 1 ½ pounds large sea scallops, patted dry Fresh flat-leaf parsley leaves, for serving Directions Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl. Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean. Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley. Rate it Print