Rating: 4 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 15 Ratings

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.

Paige Grandjean

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.

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  • 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.

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