Rating: 4 stars
57 Ratings
  • 5 star values: 24
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 9
  • 1 star values: 2
  • 57 Ratings

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Credit: Christopher Baker

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the scallops and pat them dry with paper towels. Season them with ½ teaspoon salt and ¼ teaspoon pepper.

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  • Heat 1 tablespoon of the oil in a 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.

  • Wipe out the 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 remaining salt and pepper.

  • 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.

Nutrition Facts

251 calories; calories from fat 30%; fat 9g; saturated fat 1g; cholesterol 55mg; sodium 757mg; carbohydrates 14g; fiber 1g; sugars 3g; protein 30g.
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