Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4
 Marcus Nilsson

How to Make It

Step 1

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes.

Step 2

Add the wine and 1/2 cup water and bring to a boil.

Step 3

Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables.

Step 4

Reduce heat and simmer, covered, until the scallops are opaque throughout, 6 to 8 minutes. Transfer the scallops to a plate.

Step 5

In a bowl, combine the parsley, garlic, pine nuts, and remaining tablespoon of oil. Stir into the vegetables and broth. Serve with the scallops.

Ratings & Reviews

/5
Reviews
five_whole_stars