- 2 tablespoons olive oil
- 4 carrots, cut into 4-inch sticks
- 2 leeks (white and light green parts), thinly sliced lengthwise
- 1/2 cup dry white wine
- 12 large sea scallops (about 1 1/2 pounds)
- Kosher salt and black pepper
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons pine nuts, finely chopped
- calories 227
- caloriesfromfat 41 %
- protein 16 g
- carbohydrate 17 g
- sugars 5 g
- fiber 3 g
- fat 11 g
- satfat 1 g
- sodium 455 mg
- cholesterol 33 mg
How to Make It
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. Add the wine and 1/2 cup water and bring to a boil.
Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.
In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops.
Shortcut: Instead of chopping the parsley, garlic, and pine nuts by hand, you can pulse them in a food processor with 1 tablespoon of the olive oil.