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Fast & Easy Dinner: Seared Scallops With Leek Ribbons

Fast & Easy Dinner: Seared Scallops With Leek Ribbons

Who says you can't have an elegant, romantic, sophisticated meal in the middle of the week? This recipe for seared scallops with leek ribbons not only sounds pretty, but it tastes sublime too!

The pure richness of the scallops combines perfectly with the mild onion flavor of the leeks. Although the name implies a dish that only an experienced cook could make, the technique is surprisingly uncomplicated. To learn it,


Seared Scallops With Leek Ribbons

Seared Scallops With Leek Ribbons

Seared Scallops With Leek Ribbons


1 1/2 pounds sea scallops
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium leeks (white and light green parts), quartered lengthwise and rinsed
1 lemon, cut into wedges (optional)
2 tablespoons pesto (optional)


  1. Rinse the scallops and pat them dry with paper towels. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat 1 tablespoon of the oil in a large 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.
  3. Wipe out skillet and return to medium-low heat. Add the remaining oil and the leeks and toss.
  4. Cover and cook, turning occasionally, until softened, about 10 minutes. Season with the remaining salt and pepper.
  5. 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.

Serves 4.


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sweetpeabrina sweetpeabrina 7 years
Maybe it's because I'm super hungry right now, but this looks SO good. I don't think I've ever had leeks before but I love anything that tastes even vaguely like onions.
emalove emalove 7 years
I think scallops are the one type of seafood that I really don't care for...but I'd give this a try anyway.
Jude-C Jude-C 7 years
Scallops are so easy and so yum!
Smacks83 Smacks83 7 years
Make sure they are "dry" scallops and not "wet" ones. The wet kind have water/chemicals injected into them to increase their weight/price but don't sear well because all the extra liquid comes out and it ends up being more of a boil/steam.
Chaoticfury Chaoticfury 7 years
I should make this just so my rommate can say "Oh it's Top Scallops tonight!" It would be ironic with no one made scallops on Top Chef tonight...
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