Christopher Baker
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

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

Step 2

Heat 1 tablespoon of the oil in a cast-iron skillet over medium-high heat.

Step 3

Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.

Step 4

Wipe out the skillet and return to medium-low heat. Add the remaining oil and the leeks and toss.

Step 5

Cover and cook, turning occasionally, until softened, about 10 minutes. Season with remaining salt and pepper.

Step 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.

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