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Poached Scallops with Leeks and Carrots

Photo: Marcus Nilsson
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.