Seared Scallops With Leek Ribbons
From Real Simple [1]
Ingredients
- 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)
Directions
- 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.
- 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.
- Wipe out 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 the 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.
Serves 4.
NUTRITION PER SERVING: CALORIES 251(30% from fat); FAT 9g (sat 1g); CHOLESTEROL 55mg; CARBOHYDRATE 14g; SODIUM 757mg; PROTEIN 30g; FIBER 1g; SUGAR 3g
Information
- Category
- Main Dishes, Shellfish